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Valle Luna Chile Rellenos

Source: Chef Pepe, Valle Luna Restaurant, Phoenix, Arizona -

12 Anaheim chiles, roasted
1 pound Monterey jack cheese
Grated egg whites, as needed
Egg yolks, 1 for every 8 egg whites, as needed
1 tablespoon salt, plus more as needed
Flour, as needed
8 ounces white onions, chopped
24 ounces water
4 ounces tomatoes, diced
4 ounces tomato sauce
4 ounces green chilies, diced
1 tablespoon garlic
1/2 tablespoon black pepper
1 pinch crushed red pepper

In a skillet, saut? onions until tender. Add flour as needed. Add water; mix well. Add tomatoes, diced green chiles and tomato sauce; bring mixture to a boil. Continue boiling for 5 minutes.

In a bowl, whip egg whites until firm. Add flour, egg yolks and salt to taste; mix well. Dip Anaheim chiles in the flour mixture; deep-fry until golden brown. Top with Monterey Jack cheese. Bake in the oven until the cheese has melted. Top with sauce.

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