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Stuffed Chiles in Ranch Sauce

Source of Recipe

Sunday_Dinner@yahoogroups.com

1 tbsp vegetable oil
1 small onion, peeled and chopped
1 small red, green or yellow bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 jar (24-oz) ORTEGA® Salsa - Thick & Chunky (Medium)
1/2 cup water
1 MAGGI® Chicken Bouillon Cubes
2 bay leaves
1 cinnamon stick, broken into several pieces
1/2 tsp crushed dried oregano
2 cans (7-oz) ORTEGA® Whole Green Chiles
8 oz Monterey Jack cheese, cut into 1x2-inch strips
3 eggs, separated
3 tbsp all-purpose flour

FOR RANCH SAUCE
HEAT vegetable oil in large saucepan over medium-high heat. Add onion,
bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes
or until onion is tender. Stir in salsa, water, bouillon, bay leaves,
cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10
to 15 minutes or until flavors are blended. Remove bay leaves and
cinnamon stick pieces.

FOR STUFFED CHILES
STUFF each chile (being careful not to break skins) with cheese. Beat
egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks
in small bowl until creamy. Fold egg yolks and flour into egg whites
until just combined.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high
heat for 3 to 4 minutes. Dip chiles in batter until well coated. Place
in oil; fry, turning frequently with tongs, until golden brown. Remove
from skillet; place on paper towels to drain. Serve with Ranch Sauce.

Yield: 5 servings