Recipe(tried): Chiles Rellenos Lujo

HERE'S THE RECIPE THAT I GOT YEARS AGO FROM A WONDERFUL MEXICAN COOK AND WHENEVER I MAKE IT, EVERYONE WANTS THE RECIPE:

CHILES RELLANOS DE QUESO (CHILES STUFFED WITH CHEESE)

8 CANNED GREEN CHILES (IF YOU CAN'T FIND THEM CANNED USE FRESH ANEHEIM PEPPERS.)
8 OZ. (APPROX.) SOFT WHITE CHEESE (I USE MONTEREY JACK)
4 EGGS, SEPARATED
1 TBSP. WATER
1/4 TSP. SALT
4 TBSP. FLOUR
OIL FOR FRYING
CUT A SLIT IN EACH CHILE. INSERT STRIPS OF CHEESE, THE MORE THE BETTER, AND CLOSE SLIT BACK UP. BEAT EGG WHITES TILL VERY STIFF. BEAT EGG YOLKS WELL WITH WATER AND SALT, AND FOLD THEM INTO THE WHITES; NOW, FOLD IN THE FLOUR. DIP EACH CHILE IN THE BATTER, THEN SLIDE IT INTO ABOUT 1/2" HOT OIL IN LG. FRYING PAN. BE SURE EACH CHILE IS WELL COVERED WITH BATTER. COVER ANY BARE SPOTS WITH MORE BATTER. TURN CHILES RIGHT AWAY AND CONTINUE FRYING TILL BOTH SIDES ARE A GOLDEN BROWN. DON'T CROWD THEM IN THE PAN! WHEN DONE, DRAIN ON PAPER TOWELS, SERVE HOT....PLAIN OR WITH SAUCE AND ADORNED WITH CHEESE AS IN THE FOLLOWING RECIPE.

CHILES RELLENOS LUJO
SAUCE:
1/2 ONION, MINCED
1 GARLIC CLOVE MINCED
1 TBSP. OIL
1 CP. CHICKEN BROTH
1 1/2 CPS. CANNED TOMATOES, CHOPPED
1 TBSP. MILD CHILE POWDER
1/2 TSP. OREGANO
1/4 TSP. CUMIN
SALT & PEPPER TO TASTE
SAUTE ONION AND GARLIC IN HOT OIL, ADD REMAINING INGREDIENTS, COOK 10 MIN. PLACE HOT STUFFED CHILES IN SHALLOW PAN WITH RAISED SIDES. PUT A GENEROUS SLICE OF CHEESE ON EACH CHILE, POUR SAUCE OVERALL, AND HEAT IN 350 DEGREE OVEN TILL CHEESE IS MELTED.

PERSONALLY ALL I DO IS PUT MORE CHEESE OVER THE TOP...MELT IT AND SERVE. I HEAR THE SAUCE IS GOOD ALSO. SERVE THIS WITH REFRIED BEANS AND MEXICAN RICE. I'VE GOT A GREAT RECIPE FOR THE RICE FROM THE SAME LITTLE OLD LADY (GOD WHAT A COOK!) SHOULD YOU WANT IT JUST YELL.

WE'RE MAKING TAMALES THIS WEEKEND (IT TAKES 2 DAYS AS WE MAKE UP TO 100 OR MORE) ANYWAY THIS IS ALSO GOOD WITH THE CHILES.

GOOD LUCK
LINDA