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Chilies Rellenos Con Queso

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Ingredients
  Hot peppers/Canned green chilies 3 (Green Long Variety)
  Shredded sharp natural cheddar cheese 6 Ounce (1 1/2 Cups)
  All-purpose flour 1 Tablespoon
  Eggs 6 , separated
  All purpose flour 3 Tablespoon
  Shortening/Cooking oil 1 Tablespoon
Directions

To prepare fresh peppers, place them on broiler pan 4 inches from heat.
Broil just till skins blister.
Cool slightly by wrapping in wet towel.
Peel and cut peppers in half crosswise; stem and seed.
Stuff peppers with cheese; roll in flour.
Beat whites till stiff but not dry.
Add 3 tablespoons flour and dash salt to yolks; beat till thick and lemon-colored.
Fold into whites.
In skillet that is at least 3 inches deep, heat fat 1 inch deep to 375°.
For each Chili Relleno, spoon 1/2 cup of batter into hot fat, spreading into a circle.
As batter begins to set, gently top with a pepper.
Cover with more batter.
Continue cooking till browned, turning once; drain on paper toweling.
Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Browned
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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