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Chili Relleno

southern.chef's picture
Ingredients
  Canned whole green chiles 4 Ounce, drained (1 Can)
  Monterey jack cheese 8 Ounce, cut into strips (1 Package)
  Eggs 4 , separated
  Pepper 1⁄8 Teaspoon
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1 Tablespoon
  Canned stewed tomatoes 16 Ounce (1 Can)
Directions

Rinse chiles, and remove seeds.
Put a cheese strip inside each chile.
Combine egg yolks, salt, and pepper, mixing well.
Beat egg whites with electric mixer until stiff peaks form; fold egg whites into yolks.
Dredge chiles in flour; dip in egg mixture.
Brown on both sides in a small amount of hot oil; drain on paper towels.
Place chiles in a lightly greased 13 x 9 x 2 inch baking dish.
Pour tomatoes over chiles.
Bake at 350° for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked

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