Chiles rellenos de queso

6 servings

Ingredients

Quantity Ingredient
2 Chiles, calif.; roast & peel
1⅓ ounce Cheese, monterey jack
Oil, for frying
1⅓ Tomatoes, small peeled
⅓ Onion, small
⅓ Garlic clove
⅓ tablespoon Oil, vegatable
3/16 cup Chicken broth
1 Eggs; separated
3/16 cup Flour, all purpose
3/16 teaspoon Salt
⅔ Chiles, calif., small
Cinnamon, ground, pinch
Cloves, ground, pinch

Directions

TOMATO SAUCE

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 6 long thin sticks. Place 1 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 ¼" deep into large skillet. Heat oil to 365 deg. 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 occasionaly. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

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