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Tex Mexican
Chili Rellenos

Shanna's Fried Chili Rellenos  

12 fresh green chilies
8 oz. Monterey Jack cheese
3 eggs, separated
1/4 c. all purpose flour
Vegetable oil
Tomato sauce (recipe follows)

Place chilies on a baking sheet; broil 5-6 inches from heat, turning often with tongs, until chilies are blistered on all sides. Immediately place chilies in a plastic storage bag; fasten securely and let steam 10-15 minutes. Remove peel of each chili (chilies will be limp). If desired carefully remove seeds from chilies, leaving sides of chilies and steam ends intact.
Cut cheese into 1/4 inch thick strips; place strips inside chilies, trimming cheese strips to fit chilies, if necessary. (If chilies are torn, overlap torn sides; eggs and flour will hold them.)

Beat egg whites (at room temperature) until stiff peaks form; beat yolks until thick and lemon colored. Fold yolks into whites. Dredge filled chilies in flour, coating well; dip in eggs. Fry chilies on both sides in 2 inches hot oil (375 degrees) for 3-5 minutes or until browned. Drain. Serve warm with tomato sauce.

Makes 6 servings.


TOMATO SAUCE FOR CHILIES RELLENOS:

1 sm. onion, sliced and separated into rings
2 tbsp. butter, melted
2 c. tomato puree
1 tsp. sugar
1 tsp. dried parsley flakes
1/8 tsp. ground cloves

Saute onion in butter until tender. Stir in remaining ingredients; cook until thoroughly heated.
Makes about 2 1/2 cups.