Chiles Rellenos With Tomato Sauce

Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.

• Ready In: 1 hr 20 mins
• Yields: 6 chiles

Ingredients

• 6  large mild green chilies (I use a combination of Poblanos and Anaheim)
• 1⁄2 lb monterey jack cheese or 1⁄2 lb colby cheese, cut into strips approximately 1/2 inch wide, 2 inches long, and 1/4 inch thick
•  flour
• 4  eggs, separated
•  oil, 1 inch deep for frying
•  sour cream, and
•  cilantro (to garnish)

• Tomato Sauce

• 1  tablespoon  oil
• 1⁄2 cup  chopped onion
• 2  garlic cloves, crushed
• 1 (28 ounce) can  solid-pack tomatoes, pureed briefly in blender
• 2 1⁄2 cups chicken broth

Directions

1. Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
2. Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
3. Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
4. Remove charred peels from chiles.
5. I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
6. Fill each chile with several strips of cheese, roll in flour, and set aside.
7. Beat egg whites until stiff; slightly beat yolks and fold into whites.
8. Heat oil in a large skillet to 360F-400°F.
9. Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
10. Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
11. You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
12. Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
13. Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.