Recipe - Gourmet Chiles Rellenos

4 Poblano or New Mexico chiles
CoJack; Cheddar or Jack
cheese cut into 4 strips,
One half x One half x 3"
1 lg Egg yolk
1/3 cup Plain flour
One fourth cup Beer
2 lg Egg whites
One fourth teaspoon Salt

ROASTED TOMATO SAUCE
2 md Plum tomatoes
One fourth teaspoon Cumin
1/8 teaspoon Cayenne pepper
1/8 teaspoon Salt

Combine cheeses. Stuff peppers. Roll to seal opening. Beat yolk, flour and
beer. Beat whites and salt to stiff peaks. Fold into yolk. Batter chiles
and fry in skillet in 1/2" oil.

Roasted tomato sauce: Broil Tomatoes 45" from heat until skin is charred
and blistered. Let stand till cool. Skin, seed, and juice. Put pulp in
processor and add spices. Process till pureed. Serve with chiles rellenos.
Serves 2

Posted to CHILEHEADS DIGEST V4 #121 by Judy Howle howle@ebicom.net on
Sep 12, 1997