*  Exported from  MasterCook  *

             Chiles Rellenos With Tomato Sauce & Avocado Salsa

Recipe By     : Cacique USA
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chiles Rellenos:
  12      oz            Panela cheese -- crumbled
  12      oz            Manchego cheese -- grated
  12                    Pasilla chilies --
                        - roasted & peeled
                        Tomato Sauce:
   2                    Onions -- chopped
   1 1/2  lb            Tomatoes -- peeled and diced
   3      tb            Garlic -- minced
   2      tb            Cumin
   1      tb            Dried oregano
                        Avocado Salsa:
   3                    Ripe avocados -- peeled, diced
   6                    Roma tomatoes -- diced
   1      bn            Green onions -- diced
     1/8  c             Lime juice
     1/2  c             Cilantro -- chopped
                        Salt and pepper -- to taste

After the chilies have been roasted and peeled, make a 1" incision on
the side to remove the seeds. Mix the cheeses and stuff into the
chilies. Place in a warm 350°F oven for approximately 10 to
15 minutes. Top with avocado salsa and the tomato sauce.

Tomato Sauce:

Cook the onions until clear, then add garlic, oregano, tomatoes, and
cumin, and cook covered for 30 minutes on low heat.

Avocado Salsa:

Mix all the ingredients and puree in a blender.


                   - - - - - - - - - - - - - - - - - -