On a grill or over open fire, roast chilies until skin is blackened and blistered. Place in a paper bag for 15 minutes before peeling. Carefully slit chilies open and remove all seeds, veins and stems.
In a large skillet, heat 1 Tbs oil. Fry the meat, onion, garlic and green onion about 10 minutes or until brown. Add tomato puree and cook an additional 10 minutes. Mix in raisins, thyme, parsley, cilantro and slivered almonds. Season to taste. Using a slotted spoon, fill chilies carefully.
To assemble rellenos, lay one chile out flat. Place one piece of cheese in center. Fold chile around to cover cheese. Now lay one egg roll wrapper out so that it is in a diamond shape. Brush a little water over the edges to serve as “glue” for the finished relleno. Place chile wrapped cheese into center of wrapper and fold up envelope style, beginning with pulling up the bottom part. Repeat with remaining ingredients to form 11 more chile rellenos.
To cook rellenos, heat 1” of oil in a heavy skillet until very hot but not smoking. Carefully place 3 chile rellenos into oil and cook for about 2 minutes or until crispy. Turn over with a wooden spoon and fry 2 minutes more or until both sides are crispy. Remove from oil and drain on paper towels. Repeat with remaining rellenos.
To serve, place 2 chile rellenos on a plate and top with 1/2 cup warmed enchilada sauce.
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