Chilies Rellenos Con Queso
|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|
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.