Chiles Rellenos De Queso Recipe

• 2 chiles, roasted and peeled
• 1 1/3 ounce cheese, monterey jack
• oil, for frying
• 1 Large eggs, separated
• 1 c. flour, all purpose
• Tomato Sauce:
• 1 1/3 pounds (about 2 or possibly 3) tomatoes, peeled
• 1 medium onion
• 3-4 garlic cloves, chopped
• 3 Tbsp. extra virgin olive oil
• 1 c. chicken broth
• 1 tsp. salt
• chiles
• 1/4 tsp. cinnamon, grnd
• pn cloves, grnd

1. Prepare tomato sauce.
2. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.
3. Dry the chiles on paper towels.
4. Cut cheese into long thin sticks, one for each chile.
5. Place one stick in each chile, using more if chiles are large.
6. If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.
7. Pour oil 1/4" deep into large heavy pan.
8. Heat oil to 365 F.
9. Beat egg whites in a medium bowl till stiff.
10. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
11. Roll chiles in flour, then dip in egg mix to coat.
12. Fry in warm oil till golden, turning with a spatula.
13. Drain on paper towels.
14. Serve immediately topped with tomato sauce.
15. For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or possibly food processor and blend to a puree.
16. Heat oil in a medium saucepan, add in tomato mix.
17. Cook 10 min, stirring occasionally.
18. Add in broth, salt, chiles, cloves and cinnamon.
19. Simmer gently 15 min.
20. Serve.

chiles, ounce cheese, oil, eggs, flour, tomato sauce, tomatoes, onion, garlic, extra virgin olive oil, chicken broth, salt, chiles, cinnamon

Taken from cookeatshare.com/recipes/chiles-rellenos-de-queso-60770 (may not work)