| Chile Relleno de Atun ~ Chile Rellenos stuffed with Tuna Sauce: tsp oil 1/2 sml onion, minced 2 cloves garlic, minced 2 tbls minced cilantro (optional) 1 tsp lime juice Salt to taste 3 medium tomatoes, peeled, cored, and chopped Stuffing: 1/3 cup minced onion 1 tbls oil 1 can (7-ounce) oil packed tuna, well drained 2/3 cup grated Monterey Jack cheese 3/4 tsp oregano (Mexican leaf type) 2 tbls lime juice Batter: 4 eggs, separated 1/2 tsp salt 1/4 tsp baking powder 1/4 cup all-purpose flour oil for frying. 8 large Big Jim green chile (Big Jim chile are 7- 10 inches long mild to medium heat) (Canned whole chile may be substituted and if used, disregard Chile Preparation Prepare Chile: Put chile on a baking pan 1 inch below broiler and blister them evenly, but do not let them get too limp. Put chile in a plastic bag as they are ready and close the bag so they can sweat (about 20 minutes). When they are cool enough to handle, carefully peel off thin outer skin with knife. Try not to tear them. (Do not remove stem end) Cut a slit lengthwise in the chile stopping 1/4 inch from either end and gently scoop out seeds. Rinse and dry well. Prepare Sauce: Heat oil and sauté onions until limp. Add garlic, tomatoes, and cilantro, if desired, and simmer, covered, until sauce is well blended (about 15 minutes). Add lime juice and salt to taste. Make Stuffing: Sauté onion in oil until limp and add tuna. Flake tuna and stir in cheese, oregano, and lime juice. Salt to taste. Make Batter: Beat whites of eggs with salt until they form soft, but definite peaks. Then beat yolks until they are thick and fold into whites. Mix baking powder and flour and carefully fold into eggs. To Assemble: Fill prepared chile loosely with tuna stuffing. Heat about 1/4 to 1/2 inch of oil in a frying pan. Dust each stuffed chile with a little flour, then coat chile very heavily with the batter. Fry in hot oil until lightly browned on each side. Set on paper towels to drain briefly. Serve chile hot pouring hot tomato sauce over them just before serving. Serves 4-6 |
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