Chile rellenos con queso
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Chile rellenos con queso
  Vegetables    Chiles  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43244. Report a problem with this recipe.
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      Title: Chile rellenos con queso
 Categories: Vegetable
      Yield: 6 Servings
      6    Poblano pepper
  1 1/2 lb Mozzarella cheese
    1/4 c  Lard
      1    Onion; sliced thin
      4 tb Flour
  1 1/2 lb Tomatoes; pureed
      2    Cloves garlic; minced
      1 ts Oregano
    1/2 ts Cumin
      2    Bay leaves
      2 c  Chicken stock (see index)
      4    Eggs; separated
           Flour for coating
      2 c  Vegetable oil
  1. Broil poblano peppers until blistered. Peel and remove seeds.
  Stuff with cheese. Place on a cookie sheet and freeze.
  2. Heat lard in a skillet, add onion and saute until soft. Add 2 tbs.
  flour and whisk for 1 min. to prevent lumping. Add tomato puree,
  garlic, oregano, cumin, bay leaves and Chicken Stock. Simmer 15 to 20
  min, stirring constantly.
  3. In a large bowl beat the egg whites unitl stiff but not dry. Whisk
  together egg yolks and 2 tbs. flour. Gently fold yolks into whites.
  4. Flour frozen chiles and coat with egg mixture.
  5. Heat oil to 375 F. Fry chiles, 4 to 5 at a time, until brown,
  turning once. Remove with slotted spoon and drain on toweling.
  6. Arrange rellenos on serving plate and ladle heated tomato sauce
  over them. Serve hot.
  From the .  Downloaded

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Recipe ID 43244 (Apr 03, 2005)

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