Ingredients

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****** PEPPERS ****** 1/2 pound Pepper Jack Cheese grated 1/2 pound Sharp Cheddar Cheese grated 6 Anaheim chilies cleaned or 1-2 can of whole canned chilies 2 tablespoons flour 5 eggs, seperated 1 cup Canola oil ****** SAUCE ***** 1/2 medium onion diced 1 clove garlic minced 1 cup canned tomato 1 tablespoon oil 2 cups chicken broth 1 teaspoon black pepper 1 teaspoon Mexican oregano 1/2 teaspoon Ground cumin 1 tablespoon Fresh cilantro minced

Preparation - Carey's Authentic Chile Relleno's

1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.