Chile Relleno

  

Ingredients

Peppers

3ea     Poblano chiles, roasted, peeled, seeded, and sliced for filling

6oz     Monterrey Jack shredded

1         Ear corn removed from cob

½        Diced jalapeno

Batter

2         Eggs    beat whites to stiff peaks

           Lightly blend yolks and add 2T flour

           Blend eggs back together

2T       Milk blended with eggs and flour

Ranchero Sauce

1ea     10oz Can Rotel tomatoes

1T       Adobo Chile sauce

1C      Sliced onion

2         Cloves minced garlic

1T       Oil

Salt, pepper to taste

1/4C   Cilantro added at end

Process

For the peppers

Combine the cheese, corn, and diced jalapeno

Fill the peppers

Set aside

For the batter

Beat the egg whites to stiff peaks

Add 2T of flour

Blend with the yolks and whites

Add 2T of milk and blend

Fry the peppers

Dip the peppers in the batter to coat

Transfer to a frying pan with about 1/4 inch of oil

Fry until golden brown

For the ranchero sauce

Sauté the onions and garlic in oil until tender

Add the tomatoes and chilis

Cover and cook for 15 minutes on medium low heat

Add the 1/4C of cilantro

Cool

Serve the peppers with ranchero sauce