Chilies Rellenos

Ingredients

  • 2 cans green chilies, whole, roasted, peeled (Ortega or Old El Paso, 3-4 per can)
  • 1/4-1/3lb Monterey Jack cheese, cut in long, narrow strips
  • 4-5 eggs separated
  • 1 Tbsp flour
  • Salt and pepper to taste
  • Oil for frying

Directions

  1. Drain chili peppers, stuff with cheese strips
  2. Sprinkle lightly with extra flour
  3. Separate eggs and beat whites till stiff
  4. Slightly beat yolks with 1 teaspoon flour, salt and pepper
  5. Fold yolks into whites
  6. Heat oil 1/4 inch deep in frying pan, very hot and place a spoonful of batter onto saucer or low edged bowl, place a stuffed chili on top and then another spoonful of batter on top. Slicing it all into the hot oil
  7. Brown both sides (cheese melts and batter puffs up nicely) and drain well on absorbent paper.
  8. Server immediately with a mild tomato sauce on top

Other Sauce Suggestion

Ingredients

  • 1 Tbsp oil
  • 4 oz onion chopped
  • 4 oz stewed tomatoes chopped
  • 1 Tbsp mild red chile powder
  • 4 oz Monterey Jack cheese, grated
  • 1/2 tsp salt
  • 1/2 tsp brown sugar

Directions

  1. In a small saucepan, saute onions in oil, then add tomatoes.
  2. Bring to the boil and add remaining ingredients
  3. Boil 1 minute

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