Chili Relleno with Sauce
katherine wise
ingredients
- 1/4 lb. Jack cheese
- 1 (14 oz.) can peeled whole green chilies
- flour
- eggs, yolks and whites separated
- 2 Tbsp. flour
- Vegetable oil for frying
- Sauce:
- 1/2 onion, chopped
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can chicken broth
- 1 (8 oz.) can tomato sauce
- 1 (4 or 7 oz.) can green chile salsa
directions
- 1
Cut cheese in slices. Cut each chili in half and remove seeds. Wrap a strip of chili around each slice of cheese. roll in flour. Beat egg whites until stiff but not dry. Beat egg yolks into whites, then fold in 2 Tbsp. flour.
- 2
Dip stuffed chilies one at a time into batter. Then carefully place into 1 1/2 inches of deep hot oil. Fry quickly until golden brown on each side. Transfer to paper towel and drain. Keep warm.
- 3
For sauce:
- 4
Cook onion in butter until onion is transparent. Add flour, salt and pepper and stir well. Add chicken broth, tomato sauce and chile salsa and simmer for 15 min. or until thickened. Makes 3 cups sauce.
Source: katherine wise
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