Chiles Rellenos De Queso Recipe

Step 1

Prepare tomato sauce; keep warm.

Step 2

Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. Pat chilies dry with paper towels.

Step 3

Cut cheese into long thin sticks, one for each chili. Place one stick in each chili, using more if chilies are large. If chilies are loose and open, wrap around cheese and fasten with wooden picks.

Step 4

Pour oil 1/4" deep into large skillet. Heat oil to 365 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 chilies 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.

Step 5

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 occasionally. Add broth, salt, chilies, cloves and cinnamon. Simmer gently 15 minutes.

Things You'll Need

  • 2 Chiles, calif. ; roast & peel
  • 1 1/3oz Cheese, Monterey jack
  • Oil; for frying
  • 1 Eggs; separated
  • 3/16c Flour, all purpose
  • 1 1/3sm Tomatoes; peeled
  • 1/3sm Onion
  • 1/3 Garlic clove
  • 1/3tb Oil, vegetable
  • 3/16c Chicken broth
  • 3/16ts Salt
  • 2/3sm Chiles, calif.
  • Cinnamon, ground
  • Cloves, ground

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