Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Poblano or New Mexico chiles |
| \N \N | Co-Jack; Cheddar or Jack cheese cut into 4 strips, 1/2 x 1/2 x 3\" |
| 1 large | Egg yolk |
| ⅓ cup | Plain flour |
| ¼ cup | Beer |
| 2 larges | Egg whites |
| ¼ teaspoon | Salt |
| 2 mediums | Plum tomatoes |
| ¼ teaspoon | Cumin |
| ⅛ teaspoon | Cayenne pepper |
| ⅛ teaspoon | Salt |
ROASTED TOMATO SAUCE
Combine cheeses. Stuff peppers. Roll to seal opening. Beat yolk, flour and beer. Beat whites and salt to stiff peaks. Fold into yolk. Batter chiles and fry in skillet in ½" oil. Roasted tomato sauce: Broil Tomatoes 4-5" from heat until skin is charred and blistered. Let stand till cool. Skin, seed, and juice. Put pulp in processor and add spices. Process till pureed. Serve with chiles rellenos.
Serves 2
Posted to CHILE-HEADS DIGEST V4 #121 by Judy Howle <howle@...> on Sep 12, 1997