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Chiles Rellenos
6 long green chiles, roasted and peeled
3 eggs, separated
4 oz Monterey Jack cheese
1/2 cup all-purpose flour
Oil for frying
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. When using meat filling, omit the cheese,
and fill very gently with the picadillo. If chiles are loose and
open, wrap around cheese or picadillo and fasten with toothpicks.
Pour oil 1/4" deep in a large skillet. Heat 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. 6 servings
Picadillo (meat filling) for Chiles Rellenos
1 - 2 cloves garlic, peeled
1 medium onion, peeled and chopped coarsely
1 fresh jalapeno, stemmed and seeded (optional)
Vegetable oil
1 lb. lean ground beef
Salt, pepper, ground comino (cumin), ground red chiles, cayenne (to taste)
1/4 cup commercial bottled salsa
1/2 teaspoon cinnamon
3 Tablespoons raisins
2 Tablespoons chopped green olives
2 teaspoons brown sugar
1 Tablespoon cider vinegar
Chop garlic, onion, jalapeno together.
Put a couple of tablespoons of vegetable. oil in a cast iron frying
pan and dump in the chopped veggies. Let cook, covered, over low
heat until the onion begins to soften. (about 5 min.) At that time
add the ground beef and cook until the meat is almost done. At that
time, add the salsa, cinnamon, raisins, green olives and brown
sugar. Let simmer over low heat for about 15 minutes, or until the
mixture dries out a little. At that time, add the salt, pepper,
comino, red chile powder and cayenne. Cook a few minutes more to
blend the flavors. If mixture gets too dry, a little water may be
added to keep it from sticking.
Tomato Sauce
4 small tomatoes, peeled
1/2 tsp salt
1 small onion
2 small jalapenos (optional)
1 clove garlic
1/8 teaspoon ground cinnamon
1 Tablespoon vegetable oil
1/8 teaspoon ground cloves
1/2 cup chicken broth
Combine tomatoes, jalapenos, 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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Chiles Rellenos 14