Title: Chiles Rellenos De Queso
Categories: Vegetable
Yield: 2 Servings

2 Chiles; roasted & peeled
1 1/3 oz Monterey Jack
Oil for frying
1 Egg; separated
1/2 c All-purpose flour

--------------------------------TOMATO SAUCE--------------------------------
1 1/3 sm Tomatoes; peeled
1/3 sm Onion
1/3 Clove garlic
1/3 tb Vegetable oil
1/2 c Chicken broth
1/2 ts Salt
1 sm California chili
1 pn Cinnamon; ground
1 pn Cloves; ground

Joel.Ehrlich@salata.com (Joel Ehrlich)

NOTE: California Chile Peppers are also known as Anaheim Chiles.

Prepare the tomato sauce by combining the tomatoes, onion and garlic in a
blender. Puree. Heat the oil in a medium saucepan over medium heat. Cook,
stirring occasionally, for 10 minutes. Add the broth, chili peppers, salt,
cloves and cinnamon. Simmer gently for 15 minutes. Keep warm.

Prepare the chili peppers by cutting as small a slit in the side of each
pepper as possible. Remove the seeds through that slit. Leave the stems
attached to the chili peppers. Pat dry with a towel. Cut the cheese into
long, thin sticks, one for each chili pepper. Place one stick of cheese in
each pepper (use more if the peppers are large). Wrap the peppers around
the cheese and fasten with picks only if needed.

Pour the frying oil 1/4" deep in a large, heavy skillet. Heat to 365
degrees. Beat the egg white in a medium bowl until stiff. Beat the egg
yolks lightly in a small bowl. Add the beaten yolks all at once to the
whipped whites. Fold lightly but thoroughly. Roll each pepper in flour. Dip
in the egg mixture to coat. Fry in the hot oil until golden brown, turning
with a spatula. Drain on paper towels. Serve immediately topped with tomato
sauce.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.