Recipe - Chiles Rellenos Con Queso

CHILES
6 x California Chiles *
3 x Egg, Separated
4 ounce Monterey Jack Cheese
One half cup AllPurpose Flour
Oil For Frying

TOMATO SAUCE
4 small Tomatoes, Peeled
One half teaspoon Salt
1 small Onion
2 small California Chiles
Clove Garlic
1/8 teaspoon Ground Cinnamon
1 tablespoon Vegetable Oil
1/8 teaspoon Ground Cloves
One half cup Chicken Broth

* California Chiles should be roasted and peeled.
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Prepare the tomato sauce and 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 in each chile, using more if chiles are large. If chiles are
loose and open, wrap around cheese and fasten with toothpicks. Pour oil
1/4" deep in a large skillet. Heat oil to 365øF. Beat egg whites in a clean
medium bowl with clean beaters until stiff. Beat egg yolks lightly in a
small bowl and fold into beaten egg whites. Roll chiles in flour, then dip
in egg mixture to coat. Fry in hot oil until golden brown, turning with a
spatula. Drain on paper towels. Serve immediately, topped with tomato
sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or
food processor and puree. Heat oil in a medium saucepan, add tomato
mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles,
cloves and cinnamon. Simmer gently for 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini