Chile Rellenos

[hj]

Chile Rellenos

6 large green chiles...mild
1/2 lb. Montery Jack Cheese
1/2 cup all purpose flour ...plus some extra
2 large eggs....seperated
1/2 cup of milk
vegetable for frying
Jalapeno salsa ...heated

Wash the Green chiles ...pat dry
Preheat broileer.....cut a small slit near stem end of each chile
Place in a shallow pan 2 inches below heat and broil...turning frequently...until blistered and lightly charred.
Immediately place chiles in a brown paper bag ...seal. Let cool
Leave stems on chiles...peel off the skins.

Carefully slit each chile down one side...snip off seeds inside and veins with scissors.

Cut cheese into sticks about 1/2 inch wide x1/2 inch thick x 1 inch shorter than green chilies. Stuff cheese sticks into chiles. Dust chiles with flour.

In a blender Add: egg yolks-milk-1/2 cup flour -salt ...blend till smooth

In a small bowl...beat egg whites until stiff...fold int yolk mixture.

Heat 1/4 inch oil in a wide skillet over medium heat. Drop a large spoonful of egg mixture into pan...lay a stuffed chile in middle of egg mixture. Top and enclose chile with another spoonful of egg mixture

Cook 2 minutes or until golden brown...gently turn ...cook 2 minutes or 3 longer or until golden brown.

Keep warm in a 200 degrees oven until all cooked

Spoon salsa over each serving. Makes 6 servings

I would use this Salsa
Jalapeno Salsa Can make ahead.

Or use: a milder Salsa or brought salsa ....this is pretty hot..but good
8 fresh jalapeno or serrano chiles
1 T. vegetable oil
1/4 cup chopped onion
1 clove of garlic....minced
1 large can of Hunts Petite Diced tomatoes and juice
1 T. red wine vinegar
1 T. fresh cilantros ...chopped
1/4 tsp. salt

In a Blender:
Cut off chile stems...Quarter chiles length wise and remove the seeds.
(the seeds and stem are hot) ...Cut each piece in half or thirds.
Process until finely chopped. Wash hands well...chili oil is hot to skin

Heat oil in a 2 qt.pan over medium heat...Add onion -garlic-cover .. cook till tender...not brown. 4 or 5 minutes. Add chilies cook uncovered ...2 minutes.

Finely chop tomatoes....add tomatoes and tomato liquid to pan. Simmer-uncovered ...10 minutes..add wine vinegar ...Simmer 5 minutes more...add cilantro and salt to taste.

Let salsa standuntil cool. Serve at once or cover and refrigerate up to about 1 week.........
Makes 1- 1/2 cups
Your family will love Chile Rellenos and this Salsa
hj