Chile Rellenos

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


Set oven control to Broil and roast peppers 4

Remove from oven and wrap in towels for 5 min. and peel peppers

Cut a slit lengthwise down the pepper and carefully remove all the seeds and membranes.

Rinse peppers

Fill each pepper with 1/4 cup shredded cheese, coat with breadcrumbs and refrigerate, covered, for 20 min.

Beat egg whites, salt and cream of tartar until stiff

Beat egg yolks until blended, fold into egg whites

Heat oil to 375 deg.

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

Combine tomato juice, Casera sauce and ham to boiling, pour over peppers and garnish with sour cream and cilantro