INGREDIENTS

INSTRUCTIONS

*Cut the cheese into 6 strips.
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 minute 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 s ll warm. If canned
chiles are used, gently rinse with cold water to remove seeds; pat dry.
Stuff each chile with a strip of cheese. 3. Combine the flour and salt. 4.
Separate the eggs. Beat yolks until lemon yellow and slightly thickened.
Beat the whites until they are foamy. Add the cream of tartar and continue
beating until the whites hold a stiff pea Carefully fold yolks into whites.
5. Heat the oil in a skillet. 6. Roll the stuffed chiles in the flour. Dip
into egg batter. Fry in hot oil on each side until golden. Drain and serve
with spicy tomato sauce.
Yield: 6 rellenos.
Recipe by: Jo Anne Merrill
Posted to Bakery-Shoppe Digest V1 #252 by "Lewis'"
<lewises@flatoday.infi.net> on Sep 19, 1997

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