Chiles Relleņo de Queso Recipe. A classic Mexican Recipe that gives you layers of flavors from the mildly spicy chile and the creamy rich cheese filling.
white distilled vinegar
large and ripe
Monterey Jack cheese
beat and place in large bowl
Place the chiles over an open flame and turn constantly with tongs until the skin becomes charred. Remove and place in a plastic bag or bowl covered with plastic wrap. Allow the chiles to sweat for 15 to 20 minutes. Remove the chiles and peel off the skin. Slit one side of the chile from top to bottom to create a pocket and at the same time to remove the seeds and membranes. Soak the chiles for 20 minutes in enough water to cover with the vinegar and 1 tablespoon of salt.
In a saucepan heat the oil and sauté the onion and garlic until they become translucent.
Add the tomato puree, bay leaves, and salt & pepper. Bring to a boil then lower to a simmer and cook covered for 20 minutes.
Fill each chile with 1/2 cup of the grated cheese.
Fill a seperate bowl with the flour. Place next to the large bowl containing the beaten eggs.
Heat the oil in a frying pan.
Dip the cheese filled chiles into the flour and coat thorougly then dip into the egg wash and coat thoroughly. Place into the heated oil and cook until they become golden brown. Remove to a paper towel covered plate and allow to drain.
Place the fried chiles into the tomato sauce and allow them to simmer for 5 more minutes then serve.