CHEESE CHILE RELLENOS

Cheese Chile Rellenos image

If you know anyone who likes the idea of mozzarella-stuffed roasted poblano peppers, then you've got a taker for these Cheese Chile Rellenos.

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can (14.5 oz.) diced tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1/4 cup chopped onions
1 clove garlic
6 roasted poblano chiles, peeled
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 6 lengthwise slices
1 Tbsp. flour
4 eggs, separated
2-1/2 cups oil

Steps:

Blend first 4 ingredients in blender until smooth; pour into saucepan. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Stuff each chile with 1 cheese slice; fold in both long sides of each chile to completely enclose cheese. Secure with wooden toothpicks. Spread flour onto small plate. Add chiles, 1 at a time, turning to evenly coat each with flour; gently shake off excess flour.
Heat oil in medium deep skillet to 375°F on medium-high heat. Meanwhile, beat egg whites in small bowl with mixer on high speed until soft peaks form. Add yolks. Beat on low speed just until blended.
Hold 1 chile by stem and dip in egg mixture, turning to evenly coat chile with egg mixture. Let excess batter drip off, then carefully add chile to hot oil. Repeat with second chile. Cook 1 to 2 min. on each side or until golden brown, turning once; drain on paper towels. Repeat with remaining chiles.
Remove toothpicks from chiles. Serve chiles with sauce.

Nutrition Facts : Calories 350, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g