Chillies Rellenos (Stuffed Chilies)

Method/Steps

Chilies Rellenos

1. In a large frying pan, combine pork, onion, garlic, raisins, almonds, pecans, mint and bail. Cook, stirring to crumble meat until meat is browned, about 20 minutes. Add tomato sauce and salt to taste. Leaving stems on chilies, slit each one lengthwise and pull out seeds and ribs. Fill chilies with pork mixture, packing in firmly. Roll chilies in flour; shake off excess.

2. Wipe pan. Add 1 inch of oil. Heat oil to 425°F.

3. When the oil is hot, hold a chili by the stem and dip into the egg batter, turning to coat well all over. Lift chili out of batter and place gently into the hot oil. Cook, basting chilies with hot oil, until golden brown on bottom, then turn and brown other sides.

4. Lift chilies from oil with a slotted spoon and drain on paper towels; keep warm. Serve chilies with salsa.

Egg Batter

Separate whites and yolks. In a large bowl, whip whites until soft peaks hold when beater is lifted. In another bowl, whip yolks to blend. Fold yolks into whites.

Minted Salsa

1. Heat oil in a large frying pan and add onion, about 10 minutes.

2. Core, seed and chop tomatoes. Add tomatoes to pan with pineapple, mint, raisins, tomato juice and chicken bouillon cube.

3. Bring salsa mixture to a boil on high heat; reduce heat to a simmer. Cook, stirring occasionally, until bouillon cube has dissolved and mixture is reduced to 3 cups, about 10 minutes. Serve warm.