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Name: Chiles Rellenos Con Queso
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Oil for frying; 4 sm Tomatoes, Peeled; 1 tb Vegetable oil; 1/8 ts Ground cloves; 1/2 ts Salt; Garlic; 6 x California Chiles *; 1 sm Onion; 1/2 c Chicken broth; 1/8 ts Ground cinnamon; 4 oz Monterey Jack Cheese; 2 sm California Chiles; 3 x Egg, Separated; 1/2 c All-purpose flour

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INGREDIENTS

Oil for frying
4 sm Tomatoes, Peeled
1 tb Vegetable oil
1/8 ts Ground cloves
1/2 ts Salt
Garlic
CHILES
Tomato sauce
6 x California Chiles *
1 sm Onion
1/2 c Chicken broth
1/8 ts Ground cinnamon
4 oz Monterey Jack Cheese
2 sm California Chiles
3 x Egg, Separated
1/2 c All-purpose flour

Servings

INSTRUCTIONS

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

NOTES

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Chiles Rellenos Con Queso

Oil for frying
4 sm Tomatoes, Peeled
1 tb Vegetable oil
1/8 ts Ground cloves
1/2 ts Salt
 Garlic
 CHILES
 Tomato sauce
6 x California Chiles *
1 sm Onion
1/2 c Chicken broth
1/8 ts Ground cinnamon
4 oz Monterey Jack Cheese
2 sm California Chiles
3 x Egg, Separated
1/2 c All-purpose flour

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

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 6 Servings

Calories: 174
Calories from Fat: 109 (63%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2g
Cholesterol 16.8mg		5 %
Sodium 312.2mg		11 %
Potassium 73.5mg		2 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 9.7g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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