Chile Rellenos

Ingredients

  • 8 Poblano Peppers
  • 8 Oz Cheese, Shredded (2 cups)
  • 1 Cup Bread Crumbs, Dry
  • 4 Eggs, Separated
  • 1/4 Tsp Salt
  • 1/4 Tsp Cream of Tartar
  • Oil for Frying
  • 1 Cup Tomato Juice
  • 1/2 Cup Casera Sauce
  • 1 Tbsp Smoked Ham, Finely Chopped

Directions

  1. Set oven control to Broil and roast peppers 4
  2. Remove from oven and wrap in towels for 5 min. and peel peppers
  3. Cut a slit lengthwise down the pepper and carefully remove all the seeds and membranes.
  4. Rinse peppers
  5. Fill each pepper with 1/4 cup shredded cheese, coat with breadcrumbs and refrigerate, covered, for 20 min.
  6. Beat egg whites, salt and cream of tartar until stiff
  7. Beat egg yolks until blended, fold into egg whites
  8. Heat oil to 375 deg.
  9. Dip each pepper in the egg mixture and fry one at a time until puffy and golden brown, drain on paper towels and hold in a 200 deg. oven
  10. Combine tomato juice, Casera sauce and ham to boiling, pour over peppers and garnish with sour cream and cilantro