Here's my favorite main dish recipe!

Chiles Rellenos
Prepare 6 large Poblano chiles. Hold with a fork over burner until skin blisters all over then put in a plastic bag for ½ hour. Peel off outer skin covering, slit peppers and remove seeds and membranes.

While chiles are in the bag make the filling.
Mix, chopped and cooked as desired:
· Onions, potatoes, carrots, zucchini
· Cooked shredded meat (beef, chicken breast, pork)
Heat about ¾ inch oil in large frying pan.
Beat until stiff
· 2 egg whites
Beat separately and fold into beaten whites:
· 2 egg yolks

Fill chiles with veggie/meat mixture and dust with flour. Dip into egg mixture and fry until golden brown on both sides.

Sauce:
Sauté ½ onion chopped and 1 clove garlic. Add and simmer ¼ cup flour and 1 cup of chicken broth. Add three chopped tomatoes, blend until smooth, reheat and serve over chiles!

This will take quite a while! Four hands may be needed!