Chiles rellenos con queso
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Chiles rellenos con queso
  Chiles    Appetizers    Cheese    Mexican  
Last updated 6/12/2012 12:56:40 AM. Recipe ID 18951. Report a problem with this recipe.
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      Title: Chiles rellenos con queso
 Categories: Appetizers, Cheese, Mexican
      Yield: 6 Servings
 
MMMMM---------------------------CHILES--------------------------------
      6 x  California Chiles *
      3 x  Egg, Separated
      4 oz Monterey Jack Cheese
    1/2 c  All-Purpose Flour
           Oil For Frying

MMMMM------------------------TOMATO SAUCE-----------------------------
      4 sm Tomatoes, Peeled
    1/2 ts Salt
      1 sm Onion
      2 sm California Chiles
           Clove Garlic
    1/8 ts Ground Cinnamon
      1 tb Vegetable Oil
    1/8 ts Ground Cloves
    1/2 c  Chicken Broth
 
  * California Chiles should be roasted and peeled.
  ~---------------------------------------------------------------------
  ~- 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 365F. 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.
 




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Recipe ID 18951 (Apr 03, 2005)

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