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Chili rellenos

Chili rellenos
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1/4 tsp
  • flour - 3 Tbsp
  • water - 1 Tbsp
  • vegetable oil - 1 item
  • can whole green chiles, drained - 6 8
  • Monterey Jack cheese, cut in sticks 1/2-inch wide, 1/2-inch thick and 1-inch shorter than chiles - 1/2 lb
  • flour to coat chiles - 1/2 c
  • Batter:3 eggs, separated

How to make chili rellenos:

Batter:3 eggs, separated1 Tbsp. water3 Tbsp. flour1/4 tsp. salt Batter: Separate eggs. Beat whites until they form soft peaks. Separately, beat yolks with water, flour and salt until thick and creamy. Fold into whites. Heat about 1 1/2 inches of oil in a wide frying pan over medium heat. Dip stuffed chile into the fluffy batter. Place on a saucer and slide into hot oil. When bottoms are golden brown, gently turn, using a spatula and fork and cook other side (3 to 4 minutes per side). Drain on paper towels. Serve immediately. Makes 3 to 4 servings.

Gently remove seeds and pith from each chile. Cut a slit down side of each chile. Stuff chile with a stick of cheese. Slightly lap the cut edges to hold cheese inside. Roll each chile in flour to coat all over. Gently shake off the excess. Set aside.

Recipe categories: Vegetables, Main dish, Peppers.

Rating:
Chili rellenos
3.4
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT35M
Total Time: PT35M


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cinnamon, eggs, salt, flour, small onion, chopped
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