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CHILE RELLENOS

CHILE RELLENOS [STUFFED PEPPERS] 2 - 7 oz. Can whole chiles (rinse and pat dry with paper towel)
12 oz. Mexican cheese (Queso Ranchero) cut in 1/3 in. slices
3 Eggs separated.
corn oil.
1 Garlic clove
1 Small bay leaf.
1 19 oz. can of enchilada sauce.
********** Stuff pepper with cheese. Whip egg whites until stiff, then add the yolks and whip some more. Then dip the stuffed peppers one by one in the eggs and fry in a non-stick frying pan in medium heat with hot oil until golden brown. Let Peppers drain oil on paper towels. In a pan with 1tbs. oil toast garlic and bay leaf (don’t burn), then add the enchilada sauce, simmer, then add salt to taste and add the stuffed peppers. Leave for 5-7 minutes in low heat. Remove bay leaf and garlic. Serve hot with beans, rice and tortillas. 4 to 5 servings