Chiles Rellenos Con Queso
serving size :4 
2 can  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 small  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 
(ID: 5682) Mirror: Tue, Oct 19, 2004

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