Recipe: Chilies Rellenos (Stuffed Chilies) for Barb

CHILIES RELLENOS (STUFFED CHILIES)

8 green bell peppers or lg. poblano chilies
1 (16 oz.) can tomatoes
1 tsp. instant beef bouillon granules
8 egg yolks
2 tbsp. water
1/2 tsp. salt
Fat for frying
1 sm. onion, cut up
4 c. shredded Monterey Jack or Cheddar cheese
1 lb. (4 c.) Picadillo, heated
1/4 c. flour
8 egg whites

Broil peppers 2 inches from heat for about 15 minutes, turning often, until all sides are blistered. Place peppers in a paper or plastic bag. Close bag and let stand about 10 minutes or until cool enough to handle.

Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon. Cover; blend until smooth. Transfer to a saucepan. Heat to boiling, simmer, uncovered, for 5 minutes. Cover and keep warm over low heat while preparing peppers.

Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 cup of the cheese or 1/2 cup hot Picadillo. Set aside. Slightly beat egg yolks and water. Add flour and salt; beat 6 minutes or until thick and lemon colored. Beat egg whites until stiff peaks form. Fold yolks into whites. In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each serving, spoon about 1/3 cup egg batter at a time into hot fat, spreading batter into mound with a stuffed chili. Cover with another 1/3 cup batter. Continue cooking 2 to 3 minutes more, until underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep warm in 300 degree oven while preparing remainder.


STUFFED CHILIES RELLENOS

6 Poblano chilies
1/4 c. onion, chopped
Cooking oil for deep frying, plus 1 1/2 tsp. for sauteeing
1/2 lb. ground beef
1/2 lb. Monterey Jack cheese
2 eggs, separated
2 tbsp. flour
1/2 med. sliced onion
1/2 (1 lb.) can stewed tomatoes
1/2 c. beef or chicken broth

Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. Brown meat and set aside. Slice cheese into strips the size of the chilies and set aside. Mix egg yolks with flour until smooth. Beat egg whites until stiff; fold whites into yolk mixture and set aside. Saute sliced onion in 1 1/2 tsp. oil; add tomatoes and broth. Simmer about 5 minutes.

Remove skin from chilies. Make small slits in sides of peppers; remove veins and seeds. Stuff meat mixture and cheese strips into slits. Dip peppers in egg mixture; deep fry in hot oil until golden brown. Drain before serving.