Mexican: Chiles Rellenos 07 by Recipe Cottage

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	Chiles Rellenos 07

		Chiles Rellenos 7 oz can Anaheim chiles or 6-8 fresh Anaheim chiles, peeled Monterey Jack or meunster cheese 1/2 cup flour egg coating oil for frying salsa de jitomate grated cheese Drain canned chiles and cut a slit down the side of each; gently remove seeds and pith inside. OR prepare fresh chiles according to directions at bottom of page. Stuff chiles with cheese filling; slightly lap the cut edges to hold the filling inside. have flour ready in a shallow pan. Roll each stuffed chile in flour to coat all over, gently shake off excess. Prepare the egg coating (batter) just before you are going to fry the chiles. Coat and fry the chiles according to the directions found with the egg coating recipe. Place hot cooked chiles rellanos on a plater. To serve top each one with a couple of tablespoons of Salsa de Jitomate (salsa) and then a handful of grated cheese. Microwave for 20 seconds to melt cheese. Serve. Makes 3-4 servings Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick, and about 1 inch shorter than the chile. Grate about 1/2 lb of jack cheese for the topping. Separate 3 eggs, placing the egg whites in a medium size clean bowl, and the egg yolks in a separate bowl. Beat the egg whites with an electric mixer until they form soft peaks. Beat egg whites with 1 tablespoon of water and 3 tablespoons of flour and 1/2 tsp salt until thick and creamy. Gently fold into the egg whites. Heat about 1-1/2 inches of oil in a wide frying pan over medium heat. Place about 2 tablespoons of the batter on a small plate. Place one stuffed chiles into the fluffy batter and top with a tablespoon of batter. Smooth to coat chile. Gently slide into the hot oil, making sure the chile is covered on the top with the batter. Splash a bit of the hot grease on top of the batter on top of each chile in the skillet to cook the top a little while the bottom browns. Turn the chiles over with a pancake turner to cook the other side. Cook about 3-4 minutes per side. (They cook fast). Drain on paper towels. Then place on platter. then serve on plates. Salsa de Jitomate (tomato sauce) Saute 3 tablespoons finely chopped onion and 1 minced clove of garlic in 1 tablespoon butter until golden. Stir in 1 can (15 oz) of spanish style tomato sauce (or stewed tomatoes that have been run through the blender or food processor), 1/3 cup water, 1/4 tsp salt and 1/4 tsp crumbled oregano. Simmer for 15 minutes. Serve hot on top of chiles. Makes 2-1/2 cups Tomato and Green Chile Sauce 6 medium-size tomatoes 1/2 cup thinly sliced or chopped California green chiles (seeds removed) 1/3 cup minced onion 1 tsp salt 1-2 minces jalapeno chiles (to taste) Chop up the tomatoes in a food processer. Add remaining ingredients and serve. Make 3 cups salsa. To Peel Green Chiles: Wash chiles, wipe dry and arrange on a broiler rack, close together. Preheat broiler unit and put rack underneath so that the top of the chiles is about 1 inch below the heat unit. Turn chiles frequently until blistered and lightly browned all over (but not limp). Watch closely. As each chile is done, drop it into a plastic bag. When all are blistered, close bag and let stand until cool enough to handle (about 5-10 minutes). Remove one chile at a time, and peel by using a sharp paring knife to catch the skin and pull it gently away. Catch the skin wherever it appears loosest; the peel will come off in several uneven pieces. Be careful not to tear the chiles too much if you need them whole to stuff. If a piece of peel refuses to come off easily, leave it on. Then lay each chile flat and cut a lengthwise slit in one side to within about 1/4 inch of the stemmed top. Carefully reach in with a spoon and remove all the seeds, white core and pith. You can peel chiles a day ahead of when you need to use them; just wrap in clear plastic wrap and fefrigerate. Chiles freeze well too, and keep as long as 9 months if at 0 degrees or colder.