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Monday, June 21, 2010

Chiles Rellenos

1/4 lb Monterey Jack or processed Swiss cheese cut in strips
2 cans (4 oz.) green chiles, drained
2 eggs, separated
2 Tbsp. flour
salad oil or shortening for deep frying
flour
1/4 c. grated sharp Cheddar cheese

Sauce:
2 tsp. salad oil
2 Tbsp finely chopped onion
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 chicken bouillon cube
1/2 tsp. salt
1/4 tsp. dried oregano leaves
dash of pepper

Make sauce: In medium saucepan, in hot oil, saute onion until tender. Add tomatoes, tomato sauce, bouillon cube, salt, oregano and pepper. Simmer, stirring sauce occasionally, 10 minutes. Carefully insert strip of cheese in each chile. In medium bowl, beat egg whites until they form soft peaks... In small bowl, beat egg yolks slightly. Gently fold into egg whites. Add 2 tablespoons flour and fold until blended. In electric skillet or heavy saucepan, slowly heat 1 1/2 to 2 inches of salad oil to 400 degrees on deep-frying thermometer.

Carefully roll cheese-stuffed chiles in flour. with large, slotted spoon, dip chiles in batter, coating generously. gently place in hot oil, 2 at a time, and fry 3 to 4 minutes, until golden on both sides. remove and keep warm while frying remaining chiles. Serve hot with sauce and sprinkled with grated cheese. Makes 6 servings.

Cindy McFarlin
Jessie's Granddaughter

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