Thursday, September 17, 2009

Chiles Relleno sent in by Luz


4 lb. Monterey Jack Cheese
Chiles Relleno Sauce
4 oz can Green chilies peeled
2 tsp flour
12” fry pan
2 eggs separated
1 tsp oil

Cube cheese (1x1x1/2) and cut chilies into two strips. Wrap each Chile around each cube of cheese. Roll into flour. Beat egg whites until stiff, not dry. Beat yokes slightly. Fold egg yokes into white then fold in flour. Dip stuffed chilies into hot oil until golden brown on each side. Drain well. You can refrigerate chilies to heat later if you wish. The coat will flatten in frig but will puff again when heated. Use Chiles Relleno Sauce recipe below to make sauce. Add sauce to chilies and reheat 5 min. Serve with a spoonful of sauce over each Chile. Serves 8.

Chiles Relleno Sauce

3 tbsp onion
½ tsp salt
1 clove Garlic crushed
¼ tsp Oregano
¾ tsp oil
Dash pepper
1 cup canned Tomatoes
2 cups Chicken broth

Cook onion and garlic in oil until tender but not brown. Add tomatoes and cook 3-4 minutes more mashing and stirring. Put mix through sieve in extra smooth sauce is desired. Combine mix with broth, salt, pepper and oregano. Bring to boil.

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