Chiles relleno recipes

Chiles rellenos

2    med. onions, chopped
1    clove garlic, crushed
2    tbsp. oil
1/2  lb. ground beef
1/2  lb. ground pork
1    cup fresh chopped tomatoes
1    tsp. salt
1/2  tsp. pepper
4    tbsp. sliced almonds
4    tbsp. raisins
8    whole canned chilies
4    eggs
1/2  cup flour
     oil for frying

     Saute onions and garlic in 2 tablespoons of
oil until onion is transparent.  Add ground
meats and stir until meat is crumbly.  Add
chopped tomatoes, seasonings, almonds, raisins
and simmer.  Remove chili seeds, leaving chili
skins whole.  Stuff chilis with meat filling.
Roll the stuffed chilis well in flour.  Beat egg
whites until stiff, beat egg yolks and combine
the stiff whites and yolks.  Dip each stuffed,
floured chili in the egg batter and fry in deep
fat until golden brown.  Remove, drain on
paper towels and serve immediately.  Serves 8.

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