Chiles Rillenos

This version of chiles rillenos was stuffed with pork carnitas and jack cheese, but I gotta admit the plain jack cheese version was alot better. The pork was overpowering the mild cheese and chiles flavors. Its a good thing I made one with pork and one without. Recipe to make chiles rillenos is pretty simple. First roast peppers and peal them clean. Slit the pepper enough to scrape out the seeds. Stuff with cheese, secure with toothpicks, and set aside. The sauce is tomato, onion, garlic, cinnamon, cumin, oregano, and s/p. When sauce is ready, heat up oil to fry the rilleno. Making the batter takes 2 eggs, salt, 2 teaspoons flour. First beat egg whites until stiff peaks. Slowly incorporate salt, flour, and egg yolks. Dip the stuffed peppers into the batter and fry in oil at 350. Medium heat is best to make sure the batter doesn't burn before the cheese melts. Also it will help cook the pepper a little more. Serve the tomato sauce on plate with chiles rillenos.