Chevys' Three Cheese Chile Rellenos

Directions

1. Combine the 3 cheeses in bowl and chill.
2. Separate the Large eggs into separate mixing bowls. Beat the whites on high speed till soft peaks form; add in the 1/4 c. flour and mix for 10 seconds. Add in the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and chill till ready to batter the rellenos.
3. Make a cut down the length of the chiles, gently open chiles and hold under cool running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 c. of the cheese mix into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat till all chiles are filled.
4. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mix and coat completely.
5. Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high till oil sizzles when a healthy pinch of flour is dropped in. Add in the stuffed chiles and fry one at a time. When chiles are light golden, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.
6. To serve: Place 2 rellenos on each plate and remove the toothpicks and throw away. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.
7. For the Ranchero Sauce: Heat the oil over medium heat. Add in the garlic and onion and saute/fry till soft. Add in the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten min. Remove from heat and let cold. Transfer to an airtight container and chill for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 Tbsp. of chicken stock.
8. This recipe yields 4 servings.
9. NOTES :