Chile rellenos con queso

6 Servings

Ingredients

QuantityIngredient
6Poblano pepper
poundsMozzarella cheese
¼cupLard
1Onion; sliced thin
4tablespoonsFlour
poundsTomatoes; pureed
2Cloves garlic; minced
1teaspoonOregano
½teaspoonCumin
2Bay leaves
2cupsChicken stock (see index)
4Eggs; separated
Flour for coating
2cupsVegetable oil

Directions

1. Broil poblano peppers until blistered. Peel and remove seeds. Stuff with cheese. Place on a cookie sheet and freeze.

2. Heat lard in a skillet, add onion and saute until soft. Add 2 tbs. flour and whisk for 1 min. to prevent lumping. Add tomato puree, garlic, oregano, cumin, bay leaves and Chicken Stock. Simmer 15 to 20 min, stirring constantly.

3. In a large bowl beat the egg whites unitl stiff but not dry. Whisk together egg yolks and 2 tbs. flour. Gently fold yolks into whites.

4. Flour frozen chiles and coat with egg mixture.

5. Heat oil to 375 F. Fry chiles, 4 to 5 at a time, until brown, turning once. Remove with slotted spoon and drain on toweling.

6. Arrange rellenos on serving plate and ladle heated tomato sauce over them. Serve hot.

MESON DEL LAGO

E. ONTARIO AVENUE, CHICAGO

BEVERAGE: CARTA BLANCA

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .