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Stuffed Chiles in Ranch Sauce
Serves 5

1 Tbsp vegetable oil
1 cup (1 small) chopped onion
1 cup (1 small) chopped red, green or yellow bell pepper
1 clove garlic, finely chopped
2 1/2 cups Thick & Chunky Salsa
1/2 cup water
1 chicken bouillon cube
2 bay leaves
1 cinnamon stick, broken into pieces
1/2 tsp dried oregano, crushed

7 oz whole green chiles
8 oz Monterey Jack cheese, cut into 1 x 2-inch strips
3 eggs, separated
3 Tbsp all-purpose flour
Vegetable oil

Heat vegetable oil in large saucepan over medium-high heat. Add
onion, bell pepper and garlic, cook, stirring constantly, for 1 to
2 minutes or until onion is tender. Stir in salsa, water, bouillon,
bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat
to low, cook for 10 to 15 minutes or until flavors are blended.
Remove bay leaves and cinnamon stick pieces.

Stuff each Chile (being careful not to break skins) with cheese.
Beat egg whites in small mixer bowl until stiff peaks form. Whisk
egg yolks in small bowl until creamy. Fold egg yolks and flour
into egg whites until just combined. Add vegetable oil to 1-inch
depth in medium skillet, heat over high heat for 3 to 4 minutes.
Dip chiles in batter until well coated. Place in oil, fry, turning
frequently with tongs, until golden brown. Remove from skillet,
place on paper towels to soak. Serve with Ranch Sauce.


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