Chile relleno s
*
* 4 Anaheim chilies
* 1 pound Monterey jack cheese
* 3 eggs
* cup of corn starch
* 1 cup oil
*
Tomato sauce:
* 4 medium tomatoes,
* 2 garlic cloves , peeled and chopped
* 1/4 cup oil
* 1/2 onion
* salt
* Grill or fry the chiles on both sides. Once cook put in a plastic bag for 10 minutes to sweat out moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the jack cheese .
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up.roll chilies in corn starch .add egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Sauce
blend 3 tomatoes and half a onion in blender add about half cup water and salt and blend till sauce . in a pot add oil one chopped tomato, half chopped onion, and garlic, once brown add mixture and let boil till thickened .
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