Roast the chiles on the griddle until the skin loosens, then place them in a plastic bag to cool. Make a cut to remove the veins and seeds, wash them, fill them with cheese, and secure them with toothpicks. Set aside.
Boil the tomatoes in a little water and blend them with the garlic, consommé, and oregano. In a skillet, sauté the mixture and let it simmer until seasoned.
Whip the egg whites to stiff peaks, then fold in the yolk and a little salt.
Heat a skillet with plenty of oil. Once hot, dust the chiles in a little flour, dip them in egg, and place them in the oil until they are nicely browned.
Place all the chiles in the consommé and let them season for a few more minutes. Serve with white rice, and you're done.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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