Chile Rellenos
Ingredients
- For the sauce
- 4 medium tomatoes, peeled and in quarters
- 1 small onion, peeled and chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1⁄2 cup chicken broth (or 1/2 cup water PLUS 1/2 bouillon cube)
- salt
- 3 fresh jalapenos or 3 other small green chili peppers, finely chopped
- 1⁄8 teaspoon ground cinnamon
- For the chiles
- 6 fresh anaheim chilies (or similar)
- 8 ounces monterey jack cheese, cut in 6 equal strips and approximately the lengths of the chiles
- peanut oil, for frying
- 1⁄2 cup all-purpose flour
- 3 eggs, separated
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