Chiles Rellenos de Queso

by Kathleen Morrison

Servings: 2 servings

INGREDIENTS

2 California chilies, roasted and peeled
1-1/3 oz. monterey jack cheese
Oil for frying
1 egg, separated
3/16 cup all-purpose flour

Tomato sauce:
1-1/3 sm. tomatoes, peeled
1/3 sm. onion
1/3 clove garlic
1/3 tbsp. vegetable oil
3/16 cup chicken broth
3/16 tsp. salt
2/3 sm. California chilies
1 pinch ground cinnamon
1 pinch ground cloves

INSTRUCTIONS

Prepare tomato sauce; keep warm.

Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. Pat chilies dry with paper towels. Cut cheese into long thin sticks, one for each chili. Place one stick in each chili, using more if chilies are large. If chilies are loose and open, wrap around cheese and fasten with wooden picks.

Pour oil 1/4 deep into large skillet. Heat oil to 365°F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chilies 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 blender or food processor; purée. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

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Tagged: mexican, rellenos add tags

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