Title: Chiles Rellenos Con Queso
Categories: Appetizer Cheese Mexican
Yield: 6 Servings
| CHILES |
| 6 | x | California Chiles * |
| 3 | x | Egg, Separated |
| 4 | oz | Monterey Jack Cheese |
| 1/2 | c | All-Purpose Flour |
| | | Oil For Frying |
| TOMATO SAUCE |
| 4 | sm | Tomatoes, Peeled |
| 1/2 | ts | Salt |
| 1 | sm | Onion |
| 2 | sm | California Chiles |
| | | Clove Garlic |
| 1/8 | ts | Ground Cinnamon |
| 1 | tb | Vegetable Oil |
| 1/8 | ts | Ground Cloves |
| 1/2 | c | Chicken Broth |
* California Chiles should be roasted and peeled.
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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 365øF. 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.