Family Tree Recipe CHILE RELLENOS 4-6 green chiles (1 can Ortega green chiles) 1/2 lb. Jack Cheese 3 eggs, separated 2 tbsp. flour Mexican Tomato Sauce (See below) Fat for frying Slit peppers and cut out membranes and seeds. Cut cheese into 4 to six strips and insert into each chile pepper. (Remove seeds gently under cold water.) Beat egg whites until stiff. Beat yolks until well blended; fold into egg whites. Fold in flour. Dip chillies one at a time into the batter. Lift out with a spoon. Slide coated chillies into hot fat about 1-1/2 inch deep. Fry until golden brown, basting and turning to brown evenly. Drain on absorbent paper. Add at once to boiling sauce or let stand at room temperature or in refrigerator until ready to serve. Reheat in boiling sauce. Makes 4 to 6 servings. MEXICAN TOMATO SAUCE 1/4 c. diced onion 2 cups chicken or beef broth 1 small clove garlic, minced Salt, pepper to taste 1 tbsp. oil 1 (8 oz.) can tomato sauce Cook onion and garlic in oil until tender but not browned. Add tomato sauce and broth. Bring to a boil and add seasonings. Simmer 5 to 10 minutes. To make a reservation of any kind click here drew@conciergefavorites.net or (510) 374-2464