• Chiles Rellenos Con Queso

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    • 6 x California Chiles *
    • 3 x Egg, Separated
    • 4 ounce Monterey Jack Cheese
    • 1/2 c. All-Purpose Flour Oil For Frying
    • 4 sm Tomatoes, Peeled
    • 1/2 tsp Salt
    • 1 sm Onion
    • 2 sm California Chiles Clove Garlic
    • 1/8 tsp Grnd Cinnamon
    • 1 Tbsp. Vegetable Oil
    • 1/8 tsp Grnd Cloves
    • 1/2 c. Chicken Broth


    1. * California Chiles should be roasted and peeled.
    2. Prepare the tomato sauce and keep hot. 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 365 F. Beat egg whites in a clean medium bowl with clean beaters till stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mix to coat. Fry in warm oil till golden, 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 possibly food processor and puree. Heat oil in a medium saucepan, add in tomato mix. Cook 10 min, stirring occasionally. Add in broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 min.

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