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Chiles Rellenos

10 fresh anaheim or poblano chiles
1 pound monterey jack cheese
flour for dredging
salt and pepper
4 eggs, separated
oil for frying
Red Chile Sauce (recipe follows)

Char chiles over gas flame or under broiler, turning to blacken
all over. Place in a paper bag, close, and let steam for 15 minutes.
Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip.
Scrape out veins and seeds.

Stuff each chile with a 3 inch by 1 inch stick of monterey jack.
Dredge chiles in flour seasoned with salt and pepper.

Beat whites until foamy, add pinch of salt, and beat until stiff.
Beat yolks, then fold into whites. Working quickly, dip chiles in
eggs to coat.

Fry chiles in 1 inch of hot oil in a large skillet, turning to
brown evenly. Drain on paper towels. Serve with red chile sauce.
Serves 4.

Red Chile Sauce

20 dried New Mexico red chiles
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp ground cumin
1 tsp sugar, optional

Wash chiles and remove stems, seeds and veins. Bring pot of water
to a boil. Add chiles, cover, and remove from heat. Soak until
soft, about 1 hour, then drain, reserving soaking water.

Place chiles, garlic, onions and 2 cups of soaking water in a
blender or food processor. Puree until smooth. Thin with more
soaking water if sauce is too thick.

Strain sauce into a large saucepan. Add cumin, season to taste with
salt, and simmer, uncovered, over low heat for 10 minutes. If sauce
taste too bitter, add sugar.


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