Chilies Rellenos - cooking recipe

Ingredients

6 to 8 oz. can tomato sauce
2 (10 oz.) cans beef bouillon
1 medium onion, chopped
2 cloves garlic, chopped
4 Tbsp. olive oil
1 tsp. salt
1 tsp. cumin
16 fresh green chilies (I use 4 cans whole green chilies, peeled; there are 3 to 4 a can)
1 1/2 lb. Monterey Jack cheese
12 eggs, separated
cooking oil

Preparation

To make sauce:
Mash garlic with salt.
Combine with onion and olive oil in heavy skillet and saute until transparent.
Add tomato sauce and cumin.
Bring to slow boil.
Reduce heat and simmer for 1/2 hour (best done a day ahead).
Cut cheese into pieces 1/2 inch thick and 1 inch wide.
Wrap chilies around cheese.
Heat oil to 350\u00b0.