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| Cinco de Mayo Chile Cheese Rellenos Recipe Stuffed Chiles To Heat Up Your Mexican Celebration Makes 8 servings. 8 large fresh Anaheim chiles 1lb. Monterey Jack cheese, cut into 8 equal slices Preheat oven to 350 degrees. Place chiles on a baking pan and bake for 10 - 12 minutes, rotating chiles as the skins start to brown and puff. After all sides are brown, remove from the oven. Place in a bowl and cover with plastic wrap until cool. Peel the skins off, then make a 2" slit on one side of each chile. Gently remove the seeds, being careful not to damage the chiles. Place one cheese slice into each chile. Vegetable oil for frying 6 large eggs, separated 2 cups flour Heat 1" of vegetable oil in a large saute pan on medium low heat. Beat egg whites until they form stiff peaks. Add the yolks to whipped whites and beat for 30 seconds. Roll the cheese stuffed chiles carefully in flour to coat on all sides, keeping stems clean. Dip chiles in egg batter (keeping stem out of the egg batter) to coat and fry several at a time until crisp and golden, about 2 -3 minites per side. The oil should be just hot enough so small bubbles form around the chiles; do not overheat oil or chiles will burn. Remove from oil and drain on paper towels. Place fried chiles in a baking dish, then cover with the sauce. Bake for 8 munites. Serve 1 relleno per person with extra sauce. Serve with black beans, extra grated cheese and guacamole. Sauce 1, 7 oz. can salsa casera or red salsa 1, 7 oz. can slasa verde or tomatillo salsa 1, 14 oz. can diced tomatoes 1/2 cup cilantro, chopped 2 limes, juiced 1 bunch green onions, chopped 1, 4 oz. can diced green chiles 2 serrano chiles, seeded and chopped 5 garlic cloves, chopped salt and pepper to taste Combine all of the above ingredients in a sauce pan on medium heat, simmer for 10 minutes. Salso can be simmered while frying the rellenos.
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