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Martha's Chiles Rellenos

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARTHA'S CHILES RELLENOS
 Categories: Ethnic, Tex-mex, Dairy
      Yield: 1 Servings
 
      1 x  Monterey Jack cheese
      1 x  Whole chiles; fresh or cannd

MMMMM------------------FOR EVERY 2 CHILES ALLOW-----------------------
      1 ea Egg;separated
      1 tb Flour
      1 x  Oil-1 1/2" deep in skillet

MMMMM-----------------RANCHERO SAUCE-SEE RECIPE----------------------
 
  Cut the cheese into oblong pieces about an inch wide and 2 inches
  long, and place inside the peeled chiles. (see note following
  directions) Beat the eggwhites until stiff. Beat the yolks in a
  separate bowl, combining with the flour. Lightly fold the yolk
  mixture into the whites. Drop the peppers into the mixture, one by
  one. Heat the oil in the skillet to moderately hot, then picking the
  chiles up with a spoon, place them in the pan, and fry until golden
  brown on both sides. Serve piping hot, topped with Ranchero Sauce.
  (recipe to be posted) Note: If you are using fresh chiles, they must
  be peeled, as the batter will not adhere to the slick skins of the
  chiles. Do this by charring the chiles either over an open flame or
  under the broiler. Then steam them in a hot towel, and when they are
  cool enough to touch, remove the skins. I got this recipe from Martha
  Campbell, a mexican senorita who had married a friend of ours, and
  was our neighbor back in the '50s. She was an excellent cook, and
  gave me many fine recipes. Chile Rellenos are often made with other
  stuffings than cheese. I have other recipes where they are stuffed
  with meat, sardines, rice, and a combination of meat and vegetables.
  Martha often made this same recipe using bell peppers. Actually, any
  pepper and almost any stuffing can be used, according to your
  personal tastes. Whatever cheese or other stuffing you choose, they
  are delicious! -----Barb
         12/08/91        9:16 PM
 
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