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Name: Chiles Rellenos De Queso
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Chiles; roasted & peeled; 1 sm California chili; 1 1/3 oz Monterey Jack; 1/3 sm Onion; 1 pn Cinnamon; ground; 1 Egg; separated; 1/2 c All-purpose flour; 1/2 ts Salt; Oil for frying; 1 1/3 sm Tomatoes; peeled; 1/3 tb Vegetable oil; 1 pn Cloves; ground; 1/3 Garlic; 1/2 c Chicken broth

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INGREDIENTS

2 Chiles; roasted & peeled
1 sm California chili
1 1/3 oz Monterey Jack
1/3 sm Onion
1 pn Cinnamon; ground
1 Egg; separated
1/2 c All-purpose flour
1/2 ts Salt
Oil for frying
1 1/3 sm Tomatoes; peeled
1/3 tb Vegetable oil
1 pn Cloves; ground
1/3 Garlic
1/2 c Chicken broth
Tomato sauce

Servings

INSTRUCTIONS

Joel.Ehrlich@salata.com (Joel Ehrlich) NOTE: California Chile Peppers are also known as Anaheim Chiles. Prepare the tomato sauce by combining the tomatoes, onion and garlic in a blender. Puree. Heat the oil in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 minutes. Add the broth, chili peppers, salt, cloves and cinnamon. Simmer gently for 15 minutes. Keep warm. Prepare the chili peppers by cutting as small a slit in the side of each pepper as possible. Remove the seeds through that slit. Leave the stems attached to the chili peppers. Pat dry with a towel. Cut the cheese into long, thin sticks, one for each chili pepper. Place one stick of cheese in each pepper (use more if the peppers are large). Wrap the peppers around the cheese and fasten with picks only if needed. Pour the frying oil 1/4" deep in a large, heavy skillet. Heat to 365 degrees. Beat the egg white in a medium bowl until stiff. Beat the egg yolks lightly in a small bowl. Add the beaten yolks all at once to the whipped whites. Fold lightly but thoroughly. Roll each pepper in flour. Dip in the egg mixture to coat. Fry in the hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chiles Rellenos De Queso

2 Chiles; roasted & peeled
1 sm California chili
1 1/3 oz Monterey Jack
1/3 sm Onion
1 pn Cinnamon; ground
1 Egg; separated
1/2 c All-purpose flour
1/2 ts Salt
 Oil for frying
1 1/3 sm Tomatoes; peeled
1/3 tb Vegetable oil
1 pn Cloves; ground
1/3 Garlic
1/2 c Chicken broth
 Tomato sauce

Joel.Ehrlich@salata.com (Joel Ehrlich)    NOTE: California Chile Peppers are also known as Anaheim Chiles.    Prepare the tomato sauce by combining the tomatoes, onion and garlic in a  blender.  Puree.  Heat the oil in a medium saucepan over medium heat. Cook,  stirring occasionally, for 10 minutes.  Add the broth, chili peppers, salt,  cloves and cinnamon.  Simmer gently for 15 minutes.  Keep warm.    Prepare the chili peppers by cutting as small a slit in the side of each  pepper as possible.  Remove the seeds through that slit.  Leave the stems  attached to the chili peppers.  Pat dry with a towel.  Cut the cheese into  long, thin sticks, one for each chili pepper.  Place one stick of cheese in  each pepper (use more if the peppers are large).  Wrap the peppers around  the cheese and fasten with picks only if needed.    Pour the frying oil 1/4" deep in a large, heavy skillet.  Heat to 365  degrees.  Beat the egg white in a medium bowl until stiff.  Beat the egg  yolks lightly in a small bowl. Add the beaten yolks all at once to the  whipped whites. Fold lightly but thoroughly. Roll each pepper in flour. Dip  in the egg mixture to coat. Fry in the hot oil until golden brown, turning  with a spatula. Drain on paper towels. Serve immediately topped with tomato  sauce.    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 2 Servings

Calories: 338
Calories from Fat: 195 (58%)

Amt Per Serving		% DV

	Total Fat 21.7g	29 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 4.8g
Cholesterol 16.8mg		5 %
Sodium 732.2mg		25 %
Potassium 134.5mg		4 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 25.9g
Protein 8.7g		12 %
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: 338

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