Chile Rellenos with Salsa

Salsa
3 tomatoes, coarsley 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)
½ tsp oregano
2 T tomato paste

Cover vegetables with water in large pot. Cover pot and boil vegetables for 15 minutes. Turn down heat and simmer for one hour, adding more water if necessary.

Add caldo de pollo, oregano and tomato paste and stir to combine. Using a slotted spoon, spoon salsa over cooked rellenos.

This salsa is good over fried eggs and excess broth can be used as a soup base.

Chile Rellenos
CHILE RELLENO
6 Anaheim chiles, roasted and peeled
6 egg whites
6 egg yolks
Jack cheese, cut into thin strips
Flour, small amount

Lay chiles on broiler tray and broil; turn chiles until charred and blistered on all sides. Remove from broiler pan and place in large Ziplock 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 small slit in each chile and insert cheese.

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

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat egg yolks with 1 T 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. Fry seam side down 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.