Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Cheddar cheese; shredded |
| \N \N | OR jack cheese |
| 3 \N | Whole canned green chiles; cut into halves |
| \N \N | ; lengthwise |
| 3 \N | Eggs; separated |
| 1½ cup | Oil |
| 16 ounces | Whole tomatoes; canned |
| 1 cup | Onions; chopped fine** |
| ½ cup | Chopped green pepper |
| 1 \N | Clove garlic; minced |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Oregano |
| ½ teaspoon | Msg |
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.