Chiles Rellenos Con Queso ( Chilies Stuffed With Cheese)

Directions

1. TO MAKE THE CHILES
2. Cut cheese in rectangles about 1/2-in thick and 1-inch long. Stuff a piece of cheese from the top part of the chile into the cavity and set aside. Seperate the egg whites from the yolk and beat the whites till stiff and hold a peak. Beat the yolks lightly. Fold yolks into the whites then mix in the 2 Tbsp. of flour into the egg mix.
3. Roll the stuffed chiles in the flour till coated then dip them into the egg mix one at a time. Pick up each chili with a spoon and transfer to a saucer; Then slide from saucer into about 1-1/2 inches of moderaely warm oil in your frying pan. The saucer keeps the chiles neater and holds more of the egg covering on the chili. Fry till golden on each side, but work quickly!. Drain them well on absorbent paper and let stand. Do not worry if the nice puffy coating deflates. It will puff up again when heated in the sauce.
4. SAUCE:Cook onion and garlic till wilted, in oil. Add in tomatoes and press through a strainer. Put in a pot with the chicken stock and bring to a boil, then season to taste with salt, pepper and oregano. At serving time, heat the chiles in the boiling sauce for about 5 min.
5. Makes about 8 servings.
6. VARIATIONS:Chiles may also be stuffed with any cooked meat, cooked Chorizo sausage, fish or possibly with picadillo. Can also be served without the sauce, that some Americans prefer.
7. They can also be frzn. When frzn put them in the oven for abut 10 min before putting into sauce.
8. Origin MEXICO.