Chile rellenos con queso

Yield: 6 Servings

Measure Ingredient
6 \N Poblano pepper
1½ pounds Mozzarella cheese
¼ cup Lard
1 \N Onion; sliced thin
4 tablespoons Flour
1½ pounds Tomatoes; pureed
2 \N Cloves garlic; minced
1 teaspoon Oregano
½ teaspoon Cumin
2 \N Bay leaves
2 cups Chicken stock (see index)
4 \N Eggs; separated
\N \N Flour for coating
2 cups Vegetable oil

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.




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

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