2 Chiles, calif.; roast & peel 1 Eggs; separated
1 1/3 oz Cheese, monterey jack 3/16 c Flour, all purpose
Oil; for frying
--------------------------------TOMATO SAUCE--------------------------------
1 1/3 sm Tomatoes; peeled 3/16 ts Salt
1/3 sm Onion 2/3 sm Chiles, calif.
1/3 Garlic clove pn Cinnamon, ground
1/3 tb Oil, vegetable pn Cloves, ground
3/16 c Chicken broth
Prepare tomato sauce; keep warm.
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 1/4" 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.
Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-
cessor; puree. 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.
