Chiles rellenos

Chiles Rellenos(makes 4 servings)
Printable Recipe
Ingredients:
4 large poblano peppers (or 6 medium or 8 small)
4 eggs (separated)
2 tablespooons flour
1 cup flour
oil fo frying
2 cupsranchero sauce (warm, see below)
1 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)

Directions:
1. Broil the poblano peppers on the top oven rack until blackended on all sides.
2.Place the peppers in a plastic bag and let them sweat for 10-15 minutes before peeling the skins.
3. Make a small cut alon the length of the pepper and scoop out the seeds.
4. Fill the peppers withsome of the picadillo and seal the peppers back up with toothpicks.
5. Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
6. Dredgethe peppers in the flour and then dip them in the egg white batter.
7. Fry the peppers in oil heated to 350F until golden brown, about 3-4 minutes per side.
8. Place the chiles rellenos in a bakingdish, pour the ranchero sauce over them and sprinkle with cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
10. Serve garnished withcilantro.
Picadillo
(makes 4 servings)
Ingredients:
1 pound ground pork
2 cups tomato sauce (see above)
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon oregano
1 tablespoon cidervinegar
1/4 cup raisins
1/4 cup pimento stuffed green olives (chopped)
1/4 cup slivered almonds (toasted)
salt and pepper to taste

Directions:
1. Cook the pork in a pan and drain any excessgrease.
2. Add the tomato sauce, cinnamon, cloves, oregano, vinegar, raisins and olives.
3. Simmer until the sauce thickens, about 20 minutes.
4. Mix in the almonds and season with salt and pepper.Ranchero Sauce
(makes 4 servings)
Ingredients:
1 (28 ounce) can diced tomatoes
1 small onion (diced)
2 cloves garlic (chopped)
1 jalapeno (seeded and diced)
1 handful cilantro (chopped)
2...