Title: Chiles Rellenos (Stuffed Chiles)
Categories: Mexican Cheese
Yield: 6 Servings
| SAUCE |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped green bell pepper |
| 1 | ds | Minced garlic |
| 2 | tb | Oil |
| 2 | lb | Canned whole tomatoes cut up |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1/4 | ts | Ground oregano |
| CHILES |
| 6 | | Eggs; separated |
| 1 | ds | Salt |
| 6 | | Canned whole green chiles |
| 9 | oz | Shredded cheddar cheese |
Melted shortening for deep frying To make sauce, saute onions, green pepper
and garlic in oil until onions are tender. Add tomatoes, 1/2 teaspoon salt,
pepper and oregano. Cover and simmer 15 minutes. Meanwhile, beat egg whites
with dash of salt until stiff. Fold in beaten yolks and mix well. Stuff
each chile with 3 tablespoons cheese. Heat shortening in large skillet.
Drop heaping tablespoon egg mixture into hot shortening and spread with
back of spoon. Place 1 stuffed chile on egg mixture and cover with another
spoonful of egg, sealing batter around chile. Fry until puffy and browned
on each side, turning gently. Drain on paper towels and keep hot while
frying remaining chiles. Serve with sauce. Created by: El Cholo, Los
Angeles (C) 1992 The Los Angeles Times Submitted By BARRY WEINSTEIN