Healthy Cloud Bread Chile Rellenos Easy & Delicious Rockin Robin Cooks

You must try these easy chile rellenos that are baked instead of fried. You won't miss all that oil because I'm making a ranchero sauce you will love!
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Cloud Bread Chile Rellenos Recipe
Ingredients:

Cloud Bread Batter:
3 eggs, chilled
1/4 cup cream cheese, softened
tsp. Cream of tartar
tsp. Salt
tsp. Garlic powder

Chile Relleno Sauce:
2 - 3 tomatoes, cut in half then in quarters
1 poblano pepper, sliced in half lengthwise
1 red bell pepper, organic, sliced into inch long strips
1 yellow onion, peeled, cut into large chunks
1 jalapeno, cut in half lengthwise, then into quarters, seeds removed
1 tsp cumin
1 tsp. Salt
1 tsp. Garlic powder
Olive oil
2 cups chicken broth
2 tsp. arrowroot

Chile Rellenos:
4 - 6 mild whole green chiles in a can
4 - 6 slices of cheddar cheese, 4 inches long x inch wide x inch tall

Directions:
The sauce: cut and slice all the peppers, onion, and tomato. Place on a foil covered baking sheet. Make sure the skin side is up on the poblano and bell peppers. Drizzle olive oil over all the veggies and rub it in with your hands to coat all sides of the veggies.

Space veggies out in a single layer so each veggie is touching the bottom of the pan. Broil on the highest shelf in the oven. Leave door ajar.

Check the pan after about 6 minutes. Toss any veggies, except the poblano pepper. Keep this pepper skin side up the whole time as we want it to blister and blacken. Remove any veggies that are done.

In the meantime, open the can of whole green chiles and drain off any excess water. Stuff each chile with a slice of the cheddar cheese. Place these stuffed chiles on a paper towel covered plate. Use an additional paper towel to pat the tops of the chiles dry. Excess moisture will keep the egg batter from getting stiff.
Once the veggies are done getting charred in the oven, remove the pans to cool a bit. Place the poblano pepper in a bowl and cover with plastic wrap for 10 minutes to steam. After 10 minutes, peel the skin off the poblano pepper and discard. Place all the veggies in a blender with 1 cup of chicken broth and blend until smooth.

Preheat oven to 300 degrees F.

Pour this sauce into a saucepan and add the cumin, garlic powder and salt. Stir. Pour the arrowroot into 1 cup of cold chicken broth and whisk. Pour this into the sauce and heat over medium heat. Reduce the heat and simmer for 5 minutes.

Separate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with a hand mixer until firm peaks form.

To the egg yolk bowl, add the softened cream cheese, garlic powder and salt. Using the same beaters, blend this mixture until creamy smooth.

Gently add of the eggwhites to the egg yolk mixture and fold GENTLY. Try not to deflate the egg whites. When the mixture looks almost incorporated, add the second half of the egg whites and fold until just blended together.

Lay one stuffed chile onto the batter and lightly cover the chile with more batter using a large spoon. Place this chile relleno onto a parchment paper covered baking sheet. Add more batter to just cover the chile completely. Continue with this process until all 4 - 6 chiles are made.

Place the baking sheet in the middle of the oven and bake at 300*F. For 25 - 30 minutes or until golden brown.

When these are done cooking let them cool 5 minutes before trying to remove them from the pan.

To serve: Place a chile relleno on an oven proof dish and ladle a generous amount of sauce over the top and down the sides of the cloud chile relleno and top with grated cheddar cheese.

Place in a 350 degree oven for 15 to 20 minutes or until the sauce and cheese is hot and bubbly. Its gotta be hot to be good!

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