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———————————–CHILES———————————–
6 x California Chiles *
3 x Egg, Separated
4 oz Monterey Jack Cheese
1/2 c All-Purpose Flour
Oil For Frying
——————————–TOMATO
SAUCE——————————–
4 sm Tomatoes, Peeled
1/2 ts Salt
1 sm Onion
2 sm California Chiles
Clove Garlic 1/8 ts Ground Cinnamon
1 tb Vegetable Oil
1/8 ts Ground Cloves
1/2 c Chicken Broth
* California Chiles should be roasted and peeled.
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Prepare the tomato sauce and keep warm.
Cut as small a slit as
possible in one side of each chile to remove seeds.
Leave stems on.
Pat chiles dry with paper towels.
Cut cheese into long thin sticks,
one for each chile.
Place one stick in each chile, using more if
chiles are large.
If chiles are loose and open, wrap around cheese
and fasten with toothpicks.
Pour oil 1/4″ deep in a large skillet.
Heat oil to 365?F.
Beat egg whites in a
clean medium bowl with clean beaters until stiff.
Beat egg yolks
lightly in a small bowl and fold into beaten egg whites.
Roll
chiles in flour, then dip in egg mixture to coat.
Fry in hot oil
until golden brown, turning with a spatula.
Drain on paper towels.
Serve immediately, topped with tomato sauce.
TOMATO SAUCE: Combine
tomatoes, onion and garlic in a blender or food processor and
puree.
Heat oil in a medium saucepan, add tomato mixture.
Cook 10
minutes, stirring occasionally.
Add broth, salt, chiles, cloves and
cinnamon.
Simmer gently for 15 minutes.
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