Chiles Rellenos

Source: Elena's Fiesta Recipes Mexico

These are puffy, egg-battered chiles with mild cheese in the center. They can be made ahead, even frozen. They are served in a thin tomato sauce.

Either canned peeled green chiles or fresh ones may be used, but the fresh chiles must first be roasted until they blister, then popped hot into a paper bag to steam for about 15 minutes, so that the outside skin may be easily peeled off. Canned chiles are less trouble and taste just as good here, so why not. Quantities here depend entirely on how many persons you wish to serve, and how large their appetites.

Monterey Jack Cheese, cut into domino-sized pieces
Canned or fresh green chiles, each cut into 2 or 3 strips
Wrap a piece of chile around each piece of cheese. Roll in flour.
Make a batter like this, allowing 1 egg to each 2 whole chiles, and 1 tablespoon of flour to each egg. (I add 1 additional egg)

Batter:

Beat whites of eggs until stiff, then fold in lightly beaten yolks and then the flour.
Drop the stuffed and floured chiles into the batter one at a time.
Pick up each with a spoon and transfer to a saucer; then slide from saucer into about 1 ½" of moderately hot oil in your frying pan.
This keeps the chiles neater and hold more of the batter.
Baste with hot oil or they may turn turtle.
Fry until golden brown on each side, but work quickly!
Drain them well on absorbent paper and let stand.
Don't worry if the nice puffy coating deflates. It will puff up again when heated in this thin sauce before serving.

Sauce:

Fry lightly in a little oil a small onion, minced, and a mashed clove of garlic.
Into the mixture force through a sieve 2 cups [250 ml] (28 ounce can) of solid pack tomatoes and add 4 cups [1 liter] (2 14.5 oz cans) of stock.
Allow to boil, then season with salt, pepper, and a teaspoon of oregano, rubbed between the palms of the hands into the sauce.
At serving time put the peppers in the boiling sauce for about 5 minutes.

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