El Cholo's chiles rellenos Recipe - Los Angeles Times

Ingredients

• 1 tablespoon oil
• 3 garlic cloves, diced
• 1/2 teaspoon dried Mexican oregano
• 1/2 onion, chopped
• 2 teaspoons vinegar
• 1 green bell pepper, seeded and diced
• 1 (28-ounce) can whole peeled tomatoes
• 2 whole canned green chiles, diced
• 1/2 cup chicken broth
• 1/4 teaspoon black pepper
• 2 bay leaves
• Salt
• 3/4 pound grated cheddar cheese
• 6 whole canned green chiles
• 6 eggs, separated
• Vegetable oil
• Relleno sauce