Chiles Rellenos

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 small onion, minced (about 1/4 cup)
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 (8 ounce) can tomato sauce
• 1/8 teaspoon salt
• 2 large eggs
• 2 tablespoons flour
• 2 tablespoons water
• 1/8 teaspoon salt (yes, another one)
• 4 pickled jalapeno peppers
• 4 pieces cheese, about 1/4 inch wide and thick 2 inches long
• vegetable oil

Recipe

• 1 melt the butter in a small saucepan.
• 2 saute onions, garlic, and oregano for about 5 minutes.
• 3 add tomato sauce and stir.
• 4 turn heat to low and continue to cook, stirring occasionally.
• 5 while tomato sauce is cooking prepare the eggs.
• 6 separate the whites and the yolks into small bowls.
• 7 beat egg whites until fairly stiff.
• 8 to the egg yolks in a separate bowl, add the salt, flour and water and beat until all the flour has been absorbed.
• 9 fold in the egg whites gently.
• 10 cut the stem ends of the jalapenos off and remove the seeds.
• 11 rinse under cold water.
• 12 place cheese strips inside the jalapenos.
• 13 heat oil in a large heavy frying pan on medium high.
• 14 when the oil is hot, heap 4 mounds of the egg mixture into the frying pan.
• 15 place each jalapeno with cheese in the middle of an egg mound and cover it with some of the remaining egg mixture.
• 16 fry for about 3-4 minutes or until the bottoms are lightly browned.
• 17 turn gently and brown the other side.
• 18 (the insides will be a little soft, but you don't want to brown the eggs too much.) serve with the tomato sauce on and with slices of orange and avacado if you wish--even finely sliced green onions and fresh tomatoes would be nice.