One of the funny things about this experience was we were all in the nearby family room watching the DVD of Julie and Julia. As Elizabeth cooked I could hear Julia Child's voice in the background!
Elizabeth has been attending the University of Utah and just took her last final on the 18th, double majoring in International Studies (emphasis Japanese) and Linguistics. She likes to cook as a hobby.
First she seeded the peppers, and then broiled them in the oven until the skins were crispy.
With a sharp knife, she removed the outer skins of the peppers.
Next, she stuffed the peppers with cheese.
And dusted the outsides in flour.
She placed the floured peppers in a whipped egg mixture,
And fried them in oil.
Once the peppers were golden brown on each side,
She placed them in a tomato broth.
Elizabeth doesn't follow a recipe, so these are the verbal instructions I wrote down as she made the rellenos.
(the amounts depend on how many you want to make)
Pasilla (or you can use Anaheim) peppers
canned tomato sauce
Seed the peppers and place them under the broiler until the outsides are charred and crisp. With a sharp knife remove the outer skins.
Fill the inside of the peppers with cheese wedges. Roll each pepper in flour.
Whip egg whites until they are fluffy and reach a peak. Fold the yolks back in.
Dip the peppers in the egg mixture, and then fry until golden brown on both sides.
For the tomato broth mixture: use 1 can tomato sauce (can be regular or Mexican style). Add enough water to make 2 parts water and 1 part sauce. Add about 5 T. flour to make broth. Heat until warm.
Place peppers in the tomato broth until completely immersed. The peppers are now ready to be served.