© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 chiles, roasted and peeled
1 ⅓ ounces Monterey jack cheese
oil, for frying
1 egg, separated
⅛ cup all purpose flour
1 ⅓ sm tomatoes, peeled
⅓ sm onion
⅓ garlic clove
⅓ tablespoon vegetable oil
⅛ cup chicken broth
⅛ teaspoon salt
⅔ sm chiles
pinch ground cinnamon
pinch ground cloves, ground
Prepare tomato sauce, and keep warm. Combine tomatoes, onion and garlic in blender or food processor; purée. 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.
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 ¼ inch deep into large skillet. Heat oil to 365°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.