Chhiwate

———————————–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.
~————————————————————————
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.

1 8 oz package American

-cheese, grated 1 3 oz package cream cheese

1/8 ts Garlic powder

1/4 c Chopped pecans

2 tb Chili powder

** %%%%% CHILI CHEESE ROLL %%%%% ** Have cheese at room
temperature; mix both until well blended.
Stir in garlic powder and
pecans.
Form into a roll about 10 inches long.
Spread the chili
powder on waxed paper and coat the outside of cheese with the chili
powder by rolling over the waxed paper.
Chill.
Slice and serve with
crackers or Melba toast.
Makes forty 1/4 inch thick slices.
Origin:
Spices of the World Cookbook, by McCormicks Sent by: Sharon
Stevens.

1/4 c Chopped Onion

1 t Butter Or Margarine

1/2 c American Cheese Spread

1 ea Med.
Tomato *

2 T Chili Peppers **

1 x Dash Hot Pepper Sauce (Opt.)

1 x Tortilla Or Corn Chips

* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers
should be canned, chopped, green chili peppers.
~————————————————————————-
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till
the onion is tender but not brown.
Stir in the American cheese
spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or
till the cheese spread is melted, stirring occasionally.
Stir in
chopped tomato, green chili peppers, and bottled hot pepper sauce,
if desired.
Micro-cook the cheese mixture, uncovered, on 100% power
for 30 seconds to 1 minute more or till the cheese mixture is
heated through.
Serve immediately with tortilla or corn chips.
Makes about 1 cup of dip.