CHILE RELLENOS BAKE

6 poblano peppers

20 oz Oaxaca cheese

EGG BATTER

6 eggs

½ teaspoon baking powder

1/3 cup all purpose flour

¼ cup of milk

salt and pepper

SALSA

5 tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 corn tortilla

2 teaspoons chicken bouillon

½ teaspoon oregano

1/3 cup water

salt to taste

Over an open flame, roast poblanos, then sweat in a plastic bag. Scrape off skins and slice open removing seeds.  Grate Oaxaca cheese. Separate egg whites from yolks. Beat whites until fluffy (1.5 minutes). Add egg yolks, baking powder, flour, milk, salt and pepper. Grease baking dish. Add a layer of the egg mixture, cover with half of the peppers, a layer of cheese, the rest of the peppers, more cheese, the remaining egg mixture, and finally top with more cheese. Bake at 350°F. for 30 minutes.  Roast salsa vegetables in a skillet. Fry corn tortilla in oil until crispy golden. Add roasted veggies (remove skins), tortilla, water, and seasonings to a blender and blend. Add salsa to the pan used for frying tortilla, add salt and simmer for 2 minutes.  Serve a portion of the chile rellenos bake over a bed of the salsa.