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Main dishes

Cheese Chile Rellenos

photo by:kraft
time
prep:
40 min
total:
40 min
servings
total:
6 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Note
Remove toothpicks before eating.
How to Roast, Peel and Seed Poblano Chiles
Heat broiler. Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Immediately place chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
Serving Suggestion
Serve these flavorful chiles with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
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