Chili Rellenos Con Queso

(Chilies Stuffed with Cheese)

1/4 lb. Monterey Jack cheese

1 can peeled whole green chilis

Flour

2 eggs

2 Tbs. flour

Crisco for frying

Cut cheese into rectangles about 1/2" think and 2 1/2" long. Wrap chili around each piece of cheese. Roll in flour. Make a batter by beating the whites of eggs until stiff and beating the yolks slightly. Fold yolks into whites, then fold in flour. Drop the stuffed and floured chilies into the batter one at a time. Transfer to a saucer: then slide from saucer into about 1 1/2" of moderately hot oil. Fry until golden on each side. Drain well and let stand.

Chili Rellenos Sauce

1/2 med. onion - chopped

1 clove garlic - crushed

1 Tbs oil

1 can crushed tomatoes

2 cups chicken broth

Salt & pepper

Oregano

Cook onion and garlic in oil until limp. Add tomatoes and chicken broth and bring to a boil. Season to taste with salt, pepper, and oregano. When ready to serve, heat the chilies in the boiling sauce for about 5 minutes.