Chiles Rellenos Con Queso
|Canned peeled green chilies||8 Ounce (2 Cans Of 4 Ounce Each)|
|Shredded jack cheese||1⁄2 Pound|
|All purpose flour||1 Tablespoon|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Rinse seeds from chilies, divide large chilies into thirds, smaller ones into halves, and drain on paper towels.
Press cheese into little "sausages," using 2 tablespoons for each one, then wrap in a chili strip.
Beat eggs until thick and light; fold in flour and salt.
Have ready about 2 inches of hot oil in a deep skillet.
Put stuffed chilies, one at a time, in the batter, spoon some over them, and take up in a spoon so that some of the batter is included.
Slip into hot oil and turn almost at once, so both sides are covered with hot oil.
Add another chili until the pan is full but not crowded.
Cook until golden on both sides and serve at once, or reheat in 2 cups Salsa Rapida de Chile mixed with 2 cups chicken bouillon.
They will puff up again in the sauce.