Martha's Chiles Rellenos

---------- Recipe via Meal-Master (tm) v8.02

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

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

-----------------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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