Chiles Rellenos Con Queso - 2

Recipe Ingredients

		Chiles
		California chiles *
		Egg - separated
4 oz	113g	Monterey jack cheese
1/2 cup	31g / 1.1oz	All-purpose flour
		Oil for frying
		Tomato Sauce
4		Tomatoes - peeled (small)
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Onion (small)
2 teaspoons	10ml	California chiles (small)
1		Garlic
1/8 teaspoon	0.6ml	Ground cinnamon
1 tablespoon	15ml	Vegetable oil
1/8 teaspoon	0.6ml	Ground cloves
1/2 cup	118ml	Chicken broth

Recipe Instructions

* Green California Chiles (Anaheim) should be roasted and peeled.

Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet.

Heat oil to 365F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce.

TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.

Source:
Susan Feniger and Mary Sue Milliken

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