Chiles Rellenos With Roasted Red Pepper Sauce

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This makes a nice main dish for your mexican-themed dinner or party. from good food magazine may 1988.

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Steps

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Heat broiler.

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Arrange bell peppers and fresh chiles on broiler pan.

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Broil 4 inches from heat , turning with tongs , until skins are blistered , about 20 minutes.

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Let steam in separate covered bowls 10 minutes.

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Remove charred skin from peppers and chiles.

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Set chiles aside.

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Prepare sauce: cut bell peppers in half.

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Remove stems and seeds.

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Place peppers , orange juice and 1 / 4 t.

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Salt in food processor or blender and process just until smooth.

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Transfer to top of double boiler and set aside.

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Prepare chiles: using small knife , make lengthwise slit in each chile , leaving stem intact , and remove seeds.

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Using fork , mix cheeses in small bowl and stuff into chiles.

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Lightly beat egg yolks in mixing bowl.

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Add flour and 1 t.

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Salt and beat until blended.

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Whisk egg whites in second bowl until stiff peaks form.

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Using rubber spatula , gradually fold egg yolk mixture into egg whites , then fold in cornmeal.

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Heat 2 t.

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Oil in large heavy skillet over medium-high heat.

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Dip 4 chile.

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Ingredients

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red bell peppers, anaheim chilies, fresh orange juice, salt, goat cheese, monterey jack cheese, eggs, all-purpose flour, yellow cornmeal, vegetable oil, frozen corn kernels, canned black beans