Chiles rellenos


10 fresh anaheim or poblano chiles
1 lb monterey jack cheese
Flour for dredging
Salt and pepper
4 eggs, separated
Oil for frying
Red chile sauce (recipe follows)
Red chile sauce:
20 dried new mexico red chiles
2 cloves garlic, peeled and crushed
1 sm yellow onion, peeled and quartered
1 tsp ground cumin

1 tsp sugar, optional

How to prepare

Char chiles over gas flame or under broiler, turning to blacken all over. Place in a paper bag, close, and let steam for 15 minutes. Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip. Scrape out veins and seeds. Stuff each chile with a 3 inch by 1 inch stick of monterey jack. Dredge chiles in flour seasoned with salt and pepper. Beat whites until foamy, add pn of salt, and beat until stiff. Beat yolks, then fold into whites. Working quickly, dip chiles in eggs to coat. Fry chiles in 1 inch of hot oil in a lb skillet, turning to brown evenly. Drain on paper towels. Serve with red chile sauce. Serves 4.

Red chile sauce:
Wash chiles and remove stems, seeds and veins. Bring pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water. Place chiles, garlic, onions and 2 cups of soaking water in a blender or food processor. Puree until smooth. Thin with more soaking water if sauce is too thick. Strain sauce into a lb saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce taste too bitter, add sugar.

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