Cooking Recipe Chiles Rellenos Con Queso
Recipe Ingredients
CHILES
TOMATO SAUCE
Directions
* 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.