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Chiles Rellenos Con Queso 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILES RELLENOS CON QUESO 2
 Categories: Appetizers, Cheese
      Yield: 6 Servings
 
MMMMM---------------------------CHILES--------------------------------
      6 x  California Chiles *
      3 x  Egg, Separated
      4 oz Monterey Jack Cheese
    1/2 c  All-Purpose Flour
           Oil For Frying

MMMMM------------------------TOMATO SAUCE-----------------------------
      4 sm Tomatoes, Peeled
    1/2 ts Salt
      1 sm Onion
      2 sm California Chiles
           Clove Garlic
    1/8 ts Ground Cinnamon
      1 tb Vegetable Oil
    1/8 ts Ground Cloves
    1/2 c  Chicken Broth
 
  * California Chiles should be roasted and peeled.
  ~------------------------------------------------------
  ~------------- ~- Prepare the tomato sauce and keep warm. Cut as
  small a slit as possible in one side of each chile to remove seeds.
  Leave stems on. Pat chiles dry with paper towels.  Cut cheese into
  long thin sticks, one for each chile. Place one stick in each chile,
  using more if chiles are large. If chiles are loose and open, wrap
  around cheese and fasten with toothpicks. Pour oil 1/4" deep in a
  large skillet. Heat oil to 365øF. Beat egg whites in a clean medium
  bowl with clean beaters until stiff. Beat egg yolks lightly in a
  small bowl and fold into beaten egg whites. Roll chiles in flour,
  then dip in egg mixture to coat. Fry in hot oil until golden brown,
  turning with a spatula. Drain on paper towels. Serve immediately,
  topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and
  garlic in a blender or food processor and puree. Heat oil in a medium
  saucepan, add tomato mixture.  Cook 10 minutes, stirring
  occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer
  gently for 15 minutes.
 
MMMMM

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