Ingredients
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Sauce
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½ cup canned Tomato Sauce
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½ tsp Garlic Powder
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¼ tsp Salt
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Dash of Black Pepper
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1 medium-size green Bell Peppers
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1 medium Onion
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3 small Tomatoes
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Chiles Rellenos
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12 Anaheim Peppers
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1 lb Muenster Cheese
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Vegetable Oil
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6 Egg White
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4 Egg
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1 cup all-purpose Flour
Directions
Steps
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1
Done
|
Prepare SauceCombine all ingredients in a 4-qt. Dutch oven. Bring to a boil over medium-high heat; boil, uncovered, 7 minutes or until vegetables are tender. Remove from heat, and set aside. |
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2
Done
|
Prepare Chiles RellenosPreheat grill to 400° to 450° (medium-high) heat. Place peppers on grill grate, and grill, covered with grill lid, 6 minutes on each side or until charred. Place peppers in a large zip-top plastic freezer bag. Seal bag; let stand 10 minutes to loosen skins. Peel peppers. |
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3
Done
|
Cut a small lengthwise slit at the top of each pepper, leaving stems intact; remove and discard seeds. Carefully stuff 1 cheese stick into each pepper, overlap sides of slit to cover cheese. |
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4
Done
|
Pour oil to depth of ½ inch in a large cast-iron skillet; heat to 360°. |
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5
Done
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Meanwhile, whisk egg whites until foamy. Place egg yolks in a separate bowl; whisk until blended. Whisk yolks into whites until fluffy. |
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6
Done
|
Place flour in a shallow dish. Dredge each of 3 peppers in flour; dip in egg. Fry coated peppers in hot oil 3 minutes on each side or until golden brown. Drain peppers on paper towels. Repeat procedure 3 times with remaining peppers, egg, and flour, skimming fried cheese particles from oil between batches. |
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7
Done
|
Spoon ½ cup sauce onto each of 6 serving plates. Nestle 2 Chiles Rellenos in sauce on each plate. |
