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Chiles Rellenos Recipe
Ingredients:
* 1 package taco seasoning mix
* 16 ounces tomatoes, chopped
* 7 ounces green chiles -- canned
* 1/4 pound Monterey jack cheese, cut into 6 strips
* salt, to taste
* 1/4 cup flour
* 2 eggs
* 1/4 teaspoon cream of tartar
* 1 cup Canola oil
Directions
1. For the spicy tomato sauce which goes on top, combine the taco seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes then set aside.
2. If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry.
3. Stuff each chile with a strip of cheese.
4. Combine the flour and salt.
5. Separate the eggs. Beat yolks well.
6. In a separate bowl, beat the egg whites until they are foamy.
7. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold egg yolks into whites.
8. Heat the oil in a skillet.
9. Roll the stuffed chiles in the flour. Dip into egg batter.
10. Fry in hot oil on each side until golden. Drain and serve with spicy tomato sauce from step 1.
Yield: 6 rellenos.
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