INGREDIENTS

INSTRUCTIONS

1997    
solution for about 30 minutes.) Rinse the chiles and pat them dry.
Stuff the chiles until they are well filled out. If you are using  bell
peppers, add some chopped fresh chile to make them a little  picante.
Set them aside on paper toweling while you make the batter.  Prepare
the batter: Heat the oil until it starts to smoke. Meanwhile,  beat the
egg whites until they are stiff, but not too dry. Add the  salt and egg
yolks one by one, beating well after each addition. Pat  the chiles
completely dry (or the batter will not adhere) and  sprinkle them
lightly with flour. Coat them with the batter. Fry the  chiles in the
hot fat, turning them from time to time, until they are  an even gold
all over. Drain the chiles on the paper toweling and  place them in the
tomato broth--it should come about halfway up the  chiles--to heat
through over a low flame. Serve immediately.  Variation: Chiles
Rellenos De Queso (Chiles Stuffed With Cheese)  Follow the instructions
for Chiles Rellenos but stuff the chiles with  slices of mozzarella or
mild Cheddar cheese instead of the picadillo.  In Mexico the braided
queso de Oaxaca is generally used.  garhow@hpubmaa.esr.hp.com  Recipe
by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3  Posted
to EAT-L Digest  by Walt Gray <waltgray@MNSINC.COM> on Sep 18,

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