Chiles rellenos (stuffed chiles)

6 Servings

Ingredients

Quantity Ingredient
1 cup Chopped onions
½ cup Chopped green bell pepper
1 dash Minced garlic
2 tablespoons Oil
2 pounds Canned whole tomatoes cut up
½ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon Ground oregano
6 Eggs; separated
1 dash Salt
6 Canned whole green chiles
9 ounces Shredded cheddar cheese

Directions

SAUCE

CHILES

Melted shortening for deep frying To make sauce, saute onions, green pepper and garlic in oil until onions are tender. Add tomatoes, ½ teaspoon salt, pepper and oregano. Cover and simmer 15 minutes.

Meanwhile, beat egg whites with dash of salt until stiff. Fold in beaten yolks and mix well. Stuff each chile with 3 tablespoons cheese. Heat shortening in large skillet. Drop heaping tablespoon egg mixture into hot shortening and spread with back of spoon. Place 1 stuffed chile on egg mixture and cover with another spoonful of egg, sealing batter around chile. Fry until puffy and browned on each side, turning gently. Drain on paper towels and keep hot while frying remaining chiles. Serve with sauce. Created by: El Cholo, Los Angeles (C) 1992 The Los Angeles Times Submitted By BARRY WEINSTEIN

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