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 BBS: The GWE BBS [ASV/CIN]
Date: 12-27-93 (21:05)             Number: 420
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chiles Rellenos de Queso       Conf: (37) Home Cooki
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     Title: Chiles Rellenos de Queso
Categories: Appetizers, Main dish, Cheese, Mexican
  Servings:  2

      2    Chiles, calif.; roast & peel        1    Eggs; separated
  1 1/3 oz Cheese, monterey jack            3/16 c  Flour, all purpose
           Oil; for frying
--------------------------------TOMATO SAUCE--------------------------------
  1 1/3 sm Tomatoes; peeled                 3/16 ts Salt
    1/3 sm Onion                             2/3 sm Chiles, calif.
    1/3    Garlic clove                          pn Cinnamon, ground
    1/3 tb Oil, vegetable                        pn Cloves, ground
   3/16 c  Chicken broth

  Prepare tomato sauce; 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 wooden picks.

  Pour oil 1/4" deep into large skillet. Heat oil to 365ø 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
  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 blender or food pro-
  cessor; puree. 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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