Chiles Rellenos With Sauce

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 6 anaheim chilies
• 3 ounces cream cheese
• 3 eggs, separated
• 1/2 cup flour
• salt
• oil (for frying)
• 2 tablespoons chopped onions
• 1 tablespoon peanut oil
• 1 1/2 cups tomato sauce
• 1/4 teaspoon oregano

Recipe

• 1 slit peppers at lower end. remove seeds and pulpy connective tissue, but leave on stems. parboil until tender.
• 2 stuff each pepper with two pieces of cream cheese 1/8-inch thick.
• 3 beat egg whites until they are . add yolks and continue beating until uniform and fluffy. salt the egg batter.
• 4 heat oil for cooking. roll pepper in flour then dip in egg batter. fry until egg is golden. if you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. the rellenos shouldn't be touching each other either.
• 5 pour some sauce over each relleno and serve.
• 6 sauce: saute onions in 1 t. peanut oil. add tomato sauce, a couple shakes of salt and oregano. simmer 5 minutes. should be hot when served over the rellenos.