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Stuffed Chiles in Ranchero Sauce

Submitted by: Mary on 08/03/2003
1645 views
2.70 avg rating
196 votes
 
 
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Ingredients

1 tablespoon 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 (24-oz) jar Salsa, of your choice
1/2 cup water
1 Chicken Bouillon Cube



2 bay leaves
1 cinnamon stick, broken into several pieces
1/2 teaspoon crushed dried oregano
2 cans (7-oz) Whole Green Chiles
8 ounces Monterey Jack cheese, cut into 1x2-inch strips
3 eggs, separated
3 tablespoons Atkins bake mix

Directions

FOR RANCHERO 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 bake mix 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 topped with Ranchero Sauce.


Servings

6

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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