Recipe: Chiles Rellenos de San Diego (using fresh or canned chiles)

CHILES RELLENOS DE SAN DIEGO

1 package taco seasoning mix
16 ounces tomatoes
7 ounces whole green chile peppers (fresh or canned)*
1/4 pound Monterey jack cheese, cut into 6 strips
1/4 cup flour
Salt, to taste (optional)
2 eggs
1/4 teaspoon cream of tartar
1 cup canola oil

For the spicy tomato sauce which goes on top, combine the taco
seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.

Stuff each chile with a strip of cheese; set aside.

Combine the flour and salt; set aside.

Separate the eggs. Beat yolks until lemon yellow and slightly thickened; set aside.

Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold yolks into whites; set aside.

Heat the oil in a skillet.

Roll the stuffed chiles in the flour. Dip into egg batter.

Fry in hot oil on each side until golden. Drain.

Serve with spicy tomato sauce.

*If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry.

Makes 6 rellenos
Source: Jo Anne Merrill