Chiles Rellenos Con Queso

Serving Size :4

2 cn green chiles, pealed
1/2 lb monterey jack cheese
4 large eggs
flour for coating chilies
4 Tbsp flour
oil for frying, 1 1/2 to 2
sauce ingredients: *
1 sm onion, chopped
1 clove garlic, crushed
1 tsp oil
1 cup tomatoes, whole
2 cup chicken broth
salt, to taste
pepper, to taste
oregano, to taste

* This is enough sauce for six to eight chiles. Cut the cheese into
pieces about 1/2 inch square and 2-1/2 inches long. Stuff each chile
with one piece of the cheese. Roll each chile in flour until well
coated. Make a batter by beating the whites of the four eggs until
they are stiff. It is very important to use a clean mixing bowl and
beaters to ensure having a nice stiff batter, this sounds unimportant
but it will make the difference between OK and Great final product.
Beat the yolks lightly, fold the yolks into the whites and then fold in
the four Tbsp of flour. Drop the stuffed and floured chiles into the
batter one at a time. Pick up each with a spoon and transfer to a
saucer; then slide from saucer into about 1-1/2 inches of moderately
hot oil in your largest frying pan. This is also important since it
will help keep the batter on the chile and make for a nice
presentation. Baste with hot oil or they may turtle before you want
them too. Fry until golden brown on each side. I do four or five at a
time. Drain the chiles on absorbent paper towels and let them stand.
Dont worry if the nice puffy coating deflates, it will puff up again
when heated in the thin sauce before serving. Prepare thin sauce by
cooking onion and garlic until wilted, in oil. Add tomatoes and press
through a strainer. Press canned tomatoes through a strainer and
combine with onion and garlic. Put in a pot and bring to a boil.
Season to taste with salt, pepper and oregano. At serving time, heat
the chiles in the boiling thin sauce for about five minutes and they
are ready to serve with some of the reserved sauce. If you enjoy Chile
Rellanos in a restaurant and would like to fix them at home give this
recipe a try. From: Syds Cookbook. File
ftp://ftp.idiscover.co.uk/pub/food/m...s/sydsbook.zip


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