Directions

1. Preheat a grill to medium high.
2. Grill and char the chiles on both sides. Once blackened, put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds.
3. Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken bouillon.
4. Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Keep the sauce hot while you cook the peppers.
5. Divided the cheese evenly between the peppers. Stuff the peppers with Bacio and use toothpicks to hold them together.
6. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Beat the egg whites with an electric beater until the whites fluff up.
7. Gently beat the egg yolks to combine. Add in the flour and the egg yolks to the beaten whites and gently mix until completely incorporated.
8. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
9. Pour the tomato sauce the serving platter, top with the chile rellenos and serve.