El cholo chiles rellenos

6 servings

Ingredients

QuantityIngredient
6ouncesCheddar cheese; shredded
OR jack cheese
3Whole canned green chiles; cut into halves
; lengthwise
3Eggs; separated
cupOil
16ouncesWhole tomatoes; canned
1cupOnions; chopped fine**
½cupChopped green pepper
1Clove garlic; minced
1teaspoonSalt
1teaspoonBlack pepper
1teaspoonOregano
½teaspoonMsg

Directions

RELLENO SAUCE

** The actual recipe I have in front of me says '1 cup ground onions' so I hope that fine chop will work too.

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.

Recipe by: El Cholo Restaurants, California Converted by MM_Buster v2.0l.