Chilies Rellenos (Stuffed Chilies) Recipe

• 8 green bell peppers or possibly lg. roblano chilies
• 1 (16 ounce.) can tomatoes
• 1 teaspoon instant beef bouillon granules
• 8 egg yolks
• 2 tbsp. water
• 1/2 teaspoon salt
• Fat for frying
• 1 sm. onion, cut up
• 4 c. shredded Monterey Jack or possibly Cheddar cheese
• 1 pound (4 c.) Picadillo, heated
• 1/4 c. flour
• 8 egg whites

1. Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered.
2. Place peppers in a paper or possibly plastic bag.
3. Close bag and let stand about 10 min or possibly till cold sufficient to handle.
4. Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon.
5. Cover; blend till smooth.
6. Transfer to a saucepan.
7. Heat to boiling, simmer, uncovered, for 5 min.
8. Cover and keep hot over low heat while preparing peppers.
9. Peel peppers; remove stems and seeds.
10. Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo.
11. Set aside.
12. Slightly beat egg yolks and water.
13. Add in flour and salt; beat 6 min or possibly till thick and lemon colored.
14. Beat egg whites till stiff peaks form.
15. Fold yolks into whites.
16. In a large heavy skillet heat 1/2 inch fat to 375 degrees.
17. For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili.
18. Cover with another 1/3 c. batter.
19. Continue cooking 2 to 3 min more, till underside is brown.
20. Turn carefully; brown second side.
21. Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.

green bell peppers, tomatoes, instant beef bouillon granules, egg yolks, water, salt, onion, shredded monterey, flour, egg whites

Taken from cookeatshare.com/recipes/chilies-rellenos-stuffed-chilies-18634 (may not work)