Chiles Rellenos
Source: adapted from recipezaar.com
For the sauce:
4 medium tomatoes, peeled and in quarters (or use canned tomatoes)
1 small onion, peeled and chopped
1 clove garlic, minced
1 T olive oil
1/2 cup chicken broth
salt
3 fresh jalapenos or other small green chili peppers, finely chopped
Combine the tomatoes, garlic and onion in a food processor and process until liquid.
Heat olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
Add the chicken broth, salt, and jalapenos; simmer gently for 15 minutes more.
For the chiles
6 fresh anaheim chilies (or similar)
8 ounces monterey jack cheese, cut in 6 equal strips and approximately the lengths of the chiles
oil, for frying
1/2 cup all-purpose flour
3 eggs, separated
Grill or roast chiles until the peels begin to brown and blister all over. Place in a plastic bag and let cool 10 minutes.
Carefully peel the skins away keeping the chiles intact, including stems.
Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each
Roll the filled chiles in flour and evenly coat; set aside.
Beat the egg whites in a bowl until stiff.
In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
Pour oil to a depth of 1/4 inch in a large frying pan and heat to 365°F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil
Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
Repeat with remaining chiles.
Serve topped with the sauce.