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Chile Rellenos con Queso (Cheese Stuffed Chiles in Tomato Sauce)

CHILES:

6 fresh poblano chiles

 4 egg yolks

 8 oz Monterey Jack cheese, cut 6 thick rectangles

4 egg whites

1/3 cup all-purpose flour

 TOMATO SAUCE:

2 pounds ripe plum tomatoes

2 bay leaves

 1 white onion, chopped course

 1/2 teaspoon salt

 2 cloves garlic, minced

1/2 teaspoon ground black pepper

 1/4 cup vegetable oil

1/2 teaspoon dried oregano leaves (optional)

1 cup water

 1 chicken bouillon cube

 

1. PREPARING CHILES: Remove chile skins by blistering over grill or placing on heated griddle, turning frequently.(Take care not to burn them through to the flesh!) Immediately place chiles in a plastic bag; close & cover with damp cloth. Repeat until all 6 chiles are roasted. After they have steamed for 20 minutes, peel off the skin under cold running water, careful not to tear the chile. With a sharp knife, make a 3-inch slit on one side of the chile. Gently remove the seeds & veins under running water. Carefully, insert cheese into the chiles. Dust chiles with1/4 cup of flour until well coated.2. PREPARING BATTER: In a small bowl, beat the egg yolks to a lemon-yellow color. In a separate bowl, beat the egg whites until they form soft peaks (do not overbeat). Sprinkle the remaining 3 tablespoons of flour over the beaten whites; add the yolks and gently fold together until blended. 3. FRYING CHILES: In a large skillet, heat 1/4 inch oil over medium high heat. Gently place one chile at a time into the egg mixture to coat. With a large slotted spoon, carefully place the chile in the hot oil. Fry until golden brown, turning once. Drain on paper towels.4. PREPARING SAUCE: To roast tomatoes, heat a greased or seasoned griddle over medium high heat. Cook tomatoes about 2 minutes, or until peel has charred and blackened. Continue cooking and turning until tomato is evenly charred and softened; remove from griddle. In a blender, puree the tomatoes, onion and garlic. In a skillet, heat the oil over medium high heat. Stir in the blended tomato puree, cooking until the puree changes to a brighter red-orange color. Add the water, bouillon cube, bay leaves, salt, black pepper, and oregano (if desired). Bring to a boil; reduce the heat. Simmer uncovered 5-10 minutes, until reduced but not thickened. Remove the bay leaves.(Chiles and broth can now be stored in refrigerator for up to 5 days.)5.SERVING: Add the fried chiles to the simmering tomato broth; continue to cook until the chiles are heated through. To serve, place a fried chile onto 6 individual plates and cover with sauce.

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