Ingredients
2 chiles, calif., roast & peel
1 1/3 oz cheese, monterey jack
1 oil, for frying
1 eggs, separated
3/16 cup flour, all purpose
TOMATO SAUCE
1 1/3 small tomatoes, peeled
1/3 small onion
1/3 garlic clove
1/3 tbsp oil, vegetable
3/16 cup chicken broth
3/16 tsp salt
2/3 small chiles, calif.
1 pinch cinnamon, ground
1 pinch cloves, ground
Directions
Prepare tomato sauce; 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 wooden picks.
Pour oil 1/4" deep into large skillet. Heat oil to 365ø F. Beat egg
whites in a medium bowl until stiff. Beat egg yolks lightly in a
small bowl and add all at once to beaten egg whites. Fold lightly but
thoroughly. 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 blender or food
pro- cessor; puree. Heat oil in a medium saucepan, add tomato
mixture. Cook 10 minutes, stirring occasionally. Add broth, salt,
chiles, cloves and cinnamon. Simmer gently 15 minutes.
Servings: 2 servings
Chiles Rellenos De Queso Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We can read the history of `recipes` way back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. In practice though, in the main part, these old records were just very simple hieroglyphic instructions for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, something we still use today. Aspicius informs us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on food, most of which are now in private libraries. By the advent of the twentieth century, cookery books were in high demand, due to increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chiles Rellenos De Queso recipe.
