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Chiles Rellenos
6 ounces cheddar cheese, shredded or jack cheese
3 whole canned green chiles, cut into halves lengthwise
3 eggs, separated
1 1/2 cups oil
16 ounces whole tomatoes, canned
1 cup onions, chopped fine
1/2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon MSG
Divide cheese into 6 portions. Roll each portion into long roll.
Wrap 1 chile half around each portion of cheese.
Beat egg whites until stiff. Lightly beat egg yolks & fold gently
into whites until well blended. Heat oil to 365 degrees in large,
deep skillet.
For each relleno, place large spoonful batter in hot oil. Place
1 cheese stuffed chile on top of batter, then cover with another
spoonful of batter. Fry until golden brown, turning with spatula.
Drain on paper towels. Serve topped with Relleno Sauce. Serves
6.
Relleno Sauce: Combine undrained tomatoes, onions, green pepper,
garlic, salt, pepper, oregano & MSG in heavy saucepan. Bring to
a boil, reduce heat & simmer, covered, 10 minutes or until vegetables
are cooked. Break up tomatoes with spoon or potato masher. Makes
2 cups.
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Chiles Rellenos 13