Chilies Rellanos

By Nilson

Ingredients

• 1/4 pound Jack Cheese cut in strips
• 2 4 ounce cans green chilies -drained
• 3 separated eggs
• 3 Tablespoons flour
• Salad oil for deep frying
• Flour
• 1/4 cup grated cheddar
• Sauce
• 1 1pound can stewed tomatoes
• 2 Tablespoons finely chopped onion
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano leaves
• Dash pepper

Preparation

Step 1

Insert a strip of cheese into each chili. In medium bowl beat egg whites until stiff peaks. In small bowl beat yolks slightly. Gently fold into whites. Add 3 Tablespoons flour and fold just until blended. In electric skillet or heavy saucepan slowly heat 1 1/2 to 2 inches oil to 400 degrees. Roll chilies in flour and with large slotted spoon dip chilies in batter coating generously. Gently place in hot oil 2 at a time and fry until golden on both sides. 3-4 minutes. Preheat oven to 350. In medium saucepan combine sauce ingredients. Simmer stirring occasionally 10 minutes. Place chilies in shallow baking dish. Spoon sauce over top. Sprinkle with cheddar cheese. Bake uncovered 20 minutes or until heated through and cheese is melted.