Chile Rellenos with Salsa

Salsa                                                                                              Please use Ctrl + Shift + P to print
3 tomatoes, coarsely chopped
2 bell peppers, coarsely chopped
2 Anaheim chiles, roasted, peeled, and coarsely chopped
1/2 medium onion, coarsely chopped
3 garlic cloves, sliced
3 T caldo de pollo (powdered chicken broth)
1/4 tsp oregano
1/4 tsp cumin
2 T tomato paste
2 T cornstarch

Place vegetables in a large pot and cover with water. Cover pan with a lid and bring to a boil. Continue to cook on a medium boil for 15 minutes. Reduce heat, keeping pan covered, and simmer for one hour.

Add caldo de pollo, oregano, cumin, and tomato paste and stir to combine. Mix cornstarch with  a few tablespoons of water and add to the salsa to thicken slightly.

Chile Rellenos
6 Anaheim chiles, roasted and peeled
4 egg whites
4 egg yolks
Jack cheese, cut into thin strips
Small amount of flour

Lay chiles on broiler tray and broil; turning chiles until charred and blistered on all sides. Remove from pan and place in a large paper or Ziploc bag. Close bag and allow chiles to steam for 15 minutes.

Remove chiles from bag and peel carefully so as not to tear the chiles. Put peeled chiles on a plate and refrigerate for 20 minutes. Cut a small slit in each chile and insert cheese.

Whip egg whites at high speed with electric mixer until stiff peaks have formed.

Heat about an inch of oil in a skillet until a drop of water sizzles when dropped into the pan. Beat egg yolks with 1 tablespoon flour.

Mix yolks into egg whites and stir until you have a thick paste.

Roll stuffed chiles in flour, then dip in egg mixture, shaking off excess. Place chilies in pan and fry on both sides until golden brown. Place on paper towels to drain.

Put chiles on a serving plate, top with shredded cheese and microwave until cheese melts. Spoon salsa over chiles and serve.