CHILIES RELLenos

By dcarriger56

Ingredients

• FINISH THE CHILIES RELLENOS

Preparation

Step 1

Remove and drain briefly on paper towels. Serve immeditiately
Coationg 2 (puffy). Separate 3 egg. Beat the whites until they form soft peaks. Beat yolks with 1 tablespoon water, 3 tablespoon flour, and 1/4 teaspoon salt until thick and creamy, fold into whites.
Heat about 1 1/2 inches of oil in a wide frying pan over medium heat, Dip stuffed chiles into the fluffy batter, place on a saucer, and slide into the hot oil. When the bottoms are golding brown, gently turn using a spatula and fork, and cook other side--3 to 4 minutes per side. Drain on paper towles.
Coating 3 ( Omelet-Like ). Sparate 4 eggs. Beat the whites until they form soft peaks. Beat the egg yolks with 4 tablespoon flour, 1 tablespoon water and 1/4 teaspoon salt . Fold into whites.
In a buttered omelet pan or frying pan over medium heat, make an oval mound of about 1/2 cup of the mixture. (You ca cook singly in a small omelet pan or 2 or 3 at a time in a large frying pan.) Quickly lay a stuffed chile in the center of the mound and spoon about 1/3 cup mixture over the top to encase the chile. Cook 2 to 3 minutes over medium-low heat; gently turn and cook 2 to 3 minutes longer, or unti golden.
Salsa de Jitomate (Tomato sauce). Saute 3 tablespoon finely chopped onion and 1 minced clove garlic in 1 tablespoon butter until golden. Stir in 1 can (15 oz.) Spanish-style tomato sauce, 1/3 cup water, 1/4 teaspoon salt, and 1/4 teaspoon crumbled oregano. Simmer for 15 minutes. Serve hot Makes 2 1/2 cups