Good Food

I love to cook and it is always fun to try new things. At latina.com they have a great food section with some really simple, and some not so simple recipes. Here is something I plan to try tomorrow night:

Chiles Rellenos


Ingredients:

3 tbsp. vegetable oil, plus additional for frying, to depth of about 1 inch
2 white onions, chopped
2 tbsp. garlic, chopped
1 can (28 oz.) whole tomatoes, undrained and puréed with 1/3 cup water
1 tsp. pepper
2 cups vegetable broth (for a different flavor, use beef or chicken broth)
8 fresh poblano chiles, roasted, steamed in a plastic bag for 4 minutes, peeled, seeded and slit on 1 side
1 lb. shredded cheddar, Mexican Chihuahua, or Monterey Jack cheese
6 large eggs
2 tbsp. flour, plus 1 cup, divided
Preparation: In saucepan, heat 3 tablespoons vegetable oil at medium heat. Add onions and garlic. Cook until lightly browned. Raise heat to medium-high, add tomatoes and pepper. Stir frequently as it boils, until mixture is reduced by half. Add vegetable broth and stir until blended. Cover and simmer over low heat, 45 minutes. While sauce is reducing, fill chiles with cheese. Close each incision with toothpicks. In large pan, heat remaining oil over medium heat. Meanwhile, in dish wide enough for dipping, combine eggs and 2 tablespoons flour, folding in flour a little at a time, and beat until well blended. Pour remaining cup of flour onto platter. Roll cheese-filled chiles in remaining flour one at a time, shake excess, and dip into egg batter. Fry 4 at a time, gently turning them over, 4 minutes on each side. Drain on paper towels. Cool slightly. Heat oven to 400° F. Line chiles on baking sheet, remove toothpicks, and bake 15 minutes. Pour sauce onto dishes, add chiles, and drizzle sauce over top. Makes 8 servings.