MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chiles Rellenos de Queso
  Categories: Appetizers, Main dish, Cheese, Mexican
       Yield: 2 servings
       2    Chiles, calif.; roast & peel
   1 1/3 oz Cheese, monterey jack
            Oil; for frying
       1    Eggs; separated
    3/16 c  Flour, all purpose
 MMMMM------------------------TOMATO SAUCE-----------------------------
   1 1/3 sm Tomatoes; peeled
     1/3 sm Onion
     1/3    Garlic clove
     1/3 tb Oil, vegetable
    3/16 c  Chicken broth
    3/16 ts Salt
     2/3 sm Chiles, calif.
         pn Cinnamon, ground
         pn Cloves, ground
   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 365ø 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.