Cheese Chile Rellenos

• 1 can (14.5 oz.) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1 cup fat-free reduced-sodium chicken broth
• 1/4 cup chopped onions
• 1 clove garlic
• 6 roasted poblano chiles, peeled
• 1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 6 lengthwise slices
• 1 Tbsp. flour
• 4 eggs, separated
• 2-1/2 cups oil

1. Blend first 4 ingredients in blender until smooth; pour into saucepan.
2. Bring to boil on medium-high heat; cover.
3. Simmer on medium-low heat 15 min., stirring occasionally.
4. Stuff each chile with 1 cheese slice; fold in both long sides of each chile to completely enclose cheese.
5. Secure with wooden toothpicks.
6. Spread flour onto small plate.
7. Add chiles, 1 at a time, turning to evenly coat each with flour; gently shake off excess flour.
8. Heat oil in medium deep skillet to 375F on medium-high heat.
9. Meanwhile, beat egg whites in small bowl with mixer on high speed until soft peaks form.
10. Add yolks.
11. Beat on low speed just until blended.
12. Hold 1 chile by stem and dip in egg mixture, turning to evenly coat chile with egg mixture.
13. Let excess batter drip off, then carefully add chile to hot oil.
14. Repeat with second chile.
15. Cook 1 to 2 min.
16. on each side or until golden brown, turning once; drain on paper towels.
17. Repeat with remaining chiles.
18. Remove toothpicks from chiles.
19. Serve chiles with sauce.

tomatoes, chicken broth, onions, clove garlic, poblano chiles, mozzarella cheese, flour, eggs, oil

Taken from www.kraftrecipes.com/recipes/cheese-chile-rellenos-144726.aspx (may not work)