INGREDIENTS

INSTRUCTIONS

* This is enough sauce for six to eight chiles.
Cut the cheese into pieces about 1/2 inch square and 2-1/2 inches long.
Stuff each chile with one piece of the cheese.  Roll each chile in flour
until well coated.  Make a batter by beating the whites of the four eggs
until they are stiff.  It is very important to use a clean mixing bowl and
beaters to ensure having a nice stiff batter, this sounds unimportant but
it will make the difference between OK and Great final product.  Beat the
yolks lightly, fold the yolks into the whites and then fold in the four T
of flour.  Drop the stuffed and floured chiles into the batter one at a
time.  Pick up each with a spoon and transfer to a saucer; then slide from
saucer into about 1-1/2 inches of moderately hot oil in your largest
frying pan.  This is also important since it will help keep the batter on
the chile and make for a nice presentation.  Baste with hot oil or they
may turtle before you want them too.  Fry until golden brown on each side.
I do four or five at a time.  Drain the chiles on absorbent paper towels
and let them stand.  Don't worry if the nice puffy coating deflates, it
will puff up again when heated in the thin sauce before serving. Prepare
thin sauce by cooking onion and garlic until wilted, in oil. Add tomatoes
and press through a strainer.  Press canned tomatoes through a strainer
and combine with onion and garlic.  Put in a pot and bring to a boil.
Season to taste with salt, pepper and oregano.  At serving time, heat the
chiles in the boiling thin sauce for about five minutes and they are ready
to serve with some of the reserved sauce.  If you enjoy Chile Rellanos in
a restaurant and would like to fix them at home give this recipe a try.
From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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