INGREDIENTS

INSTRUCTIONS

Trim fat from steak and simmer on low heat in broth until fork tender,
30-45 minutes.  (Longer cooking makes the steak easier to shred.) Roast
poblano pepper 3-4 inches from heat with oven set to broil. Turn s sides
brown, about every 2 minutes. Remove from oven and place in sealable
plastic bag, and allow to steam for 15 minutes. Remove roasted peppers from
bag and peel away blistered skin. Slit down one side, lengthwise, and
remove seeds. Remove steak from broth. Shred steak, pulling apart with 2
forks. (Broth can be saved and refrigerated or frozen for a soup base.)
Stir 1/4 cup Salsa Picante into shredded beef. Stuff each roasted pepper
with 2 tablespoons shredded beef mixture and 2 thin slices of cheese. Pinch
stuffed pepper together and roll in flour. For batter, beat yolks; mix in
flour and salt. Beat whites until stiff and fold into yolk mixture. Coat
peppers; fry in 1 1/2 inches preheated oil. Cook 3 minutes per side,
turning carefully with 2 spatulas. To serve, place fried relleno in center
of plate. Border with 2 tablespoon each of the Salsa Picante and Salsa
Verde sauces. Garnish with shredded lettuce, tomato and ripe olives.
From.  Clemente Jacques flier.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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