CHILES RELLENOS WITH RED SAUCE

By gaster16

Ingredients

• Red Sauce:
• 8 canned whole mild green chiles
• 1 (8 oz.) package Monterey Jack cheese
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 large eggs, separated
• 1/4 cup all-purpose flour
• Vegetable oil
• 3 cloves garlic, crushed
• 1/4 butter or margarine, melted
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1 (8 oz.) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon rubbed sage
• 1 teaspoon ground cumin

Preparation

Step 1

Rinse chilles, and remove seeds, pat dry. Cut block of cheese into 8 crosswise strips, place a strip of cheese inside each chille.

Combine 1/2 cup flour, salt and pepper in a shallow bowl, set aside. Beat egg yolks until thick and pale. Beat egg whites in a large bowl at high speed of an electric mier until stiff peaks form. Gently fold yolks and 1/4 cup flour into beaten egg whites.

Pour oil to depth of 2 inches into a Dutch oven, heat to 375 degrees. Dredge each stuffed chille in a dry flour mixture, dip in egg batter. Fry chilles, a few at a time, in hot oil until golden, turning once, drain on paper towels. Serve warm with Red Sauce.

Red Sauce:

Cook garlic in butter in a medium saucepan over medium heat, stirring constantly, 3 minutes, add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add beef broth and tomato sauce, stirring constantly. Add chili powder, sage, and cumin, cook, stirring constantly, until mixture is thickened and bubbly.