Chiles Rellenos De Queso is a traditional Mexican dish made with roasted poblano peppers stuffed with cheese and fried until golden brown.
TOMATO SAUCE1 1/3 sm Tomatoes; peeled3/16 ts Salt1/3 sm Onion2/3 sm Chiles, calif.
1/3Garlic clovepn Cinnamon, ground1/3 tb Oil, vegetablepn Cloves, ground3/16 cChicken broth 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 long thin sticks, one for each chile.
Place one stick ineach chile, using more if chiles are large.
If chiles are loose and open,wrap around cheese and fasten with wooden picks.
Pour oil 1/4 deep into large skillet.
Heat oil to 365ø F.
Beat egg whitesin a medium bowl until stiff.
Beat egg yolks lightly in a small bowl andadd all at once to beaten egg whites.
Fold lightly but thoroughly.
Rollchiles in flour, then dip in egg mixture to coat.
Fry in hot oil untilgolden brown, turning with a spatula.
Drain on paper towels.
Serveimmediately 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 10minutes, stirring occasionally.
Add broth, salt, chiles, cloves andcinnamon.
Simmer gently 15 minutes.
Ingredients
Directions
TOMATO SAUCE1 1/3 sm Tomatoes; peeled3/16 ts Salt1/3 sm Onion2/3 sm Chiles, calif.
1/3Garlic clovepn Cinnamon, ground1/3 tb Oil, vegetablepn Cloves, ground3/16 cChicken broth 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 long thin sticks, one for each chile.
Place one stick ineach chile, using more if chiles are large.
If chiles are loose and open,wrap around cheese and fasten with wooden picks.
Pour oil 1/4 deep into large skillet.
Heat oil to 365ø F.
Beat egg whitesin a medium bowl until stiff.
Beat egg yolks lightly in a small bowl andadd all at once to beaten egg whites.
Fold lightly but thoroughly.
Rollchiles in flour, then dip in egg mixture to coat.
Fry in hot oil untilgolden brown, turning with a spatula.
Drain on paper towels.
Serveimmediately 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 10minutes, stirring occasionally.
Add broth, salt, chiles, cloves andcinnamon.
Simmer gently 15 minutes.
