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Chiles Rellenos de San Diego



1 package taco seasoning mix
16 ounces tomatoes
7 ounces green chiles -- canned
1/4 pound Monterey jack cheese -- *see note
salt -- optional
1/4 cup flour
2 eggs
1/4 teaspoon cream of tartar
1 cup Canola oil


*Cut the cheese into 6 strips.
1. For the spicy tomato sauce which goes on top, combine the taco seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.
2. If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry. Stuff each chile with a strip of cheese.
3. Combine the flour and salt.
4. Separate the eggs. Beat yolks until lemon yellow and slightly thickened. Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold yolks into whites.
5. Heat the oil in a skillet.
6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in hot oil on each side until golden. Drain and serve with spicy tomato sauce.
Yield: 6 rellenos.













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