Recipe - Chiles Rellenos (Spicy Meat Filled Peppers)

8 Green Bell Peppers Or 8
Large Poblano Peppers
1 cn (16 0Z) Tomatoes; undrained
1 small Onion; cut up
1 teaspoon Instant Beef Bouillon
Granules
1 ds Pepper
1 ds Ground Cinnamon
4 cup Monterey Jack Cheese;
shredded
8 Egg Yolks
2 tablespoon Water
One fourth cup AllPurpose Flour
One half teaspoon Salt
8 Egg Whites
Fat For Frying
Cilantro Or Parsley

Broil peppers 2 inches from heat for about 15 minutes, turning often, till
all sides are blistered. Place peppers in a paper or plastic bag. Close bag
and let stand about 10 minutes or till cool enough to handle.

Meanwhile, make tomato sauce. In blender container combine undrained
tomatoes, onion, bouillon granules, pepper and cinnamon. Cover; blend till
smooth. Transfer to a saucepan. Heat to boiling; simmer, uncovered, for 5
minutes. Cover and keep warm over low heat while preparing peppers.

Peel peppers; remove stems and seeds. Stuff each pepper with One half cup of the
cheese. Set aside. Slightly beat egg yolks and water. Add flour and salt;
beat 6 minutes or till thick and lemoncolored. Beat egg whites till stiff
peaks form. Fold yolks into whites.

In a large heavy skillet heat One half inch fat to 375 degrees. For each serving
spoon about 1/3 cup egg batter into hot fat, spreading batter in a circle.
Fry 3 or 4 at a time. As batter begins to set, gently top each mound with a
stuffed chili. Cover with another 1/3 cup batter. Continue cooking 2 to 3
minutes more, till underside is brown. Turn carefully; brown second side.
Drain on paper toweling; keep warm in 300 degree oven while preparing
remainder. Serve with tomato sauce; garnish with snipped cilantro or
parsley.

Recipe by: Better Homes and Gardens Mexican Cookbook

Posted to recipeludigest Volume 01 Number 496 by James and Susan Kirkland
kirkland@gj.net on Jan 11, 1998