ROASTED POBLANO PEPPER CHILE RELLENO

Vegetables

Roast poblano pepper on open flame until skin is easy to peel off.

Rinse with warm water and clean all seeds from inside of pepper.

Set aside the peppers and start stage 2.

Take six eggs and separate the whites and the yolk, holding the yolk for separate use.

Add the whites to the mixer and mix for about 3 minutes; when foaming, add the yolk to the mixer and mix for about 30 seconds.

Hold the mix on ice for better use.