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Recipes in Season (3)
Eggs (1)
Meat (1)

Chile Rellenos

This is a very good way to use chiles as a main dish or as a side along with other mexican type dishes.

Source: New Mexico State University Circular No. 396. (Entered by Jerry Markham)
Serves: six

12 ea. Chiles with stems.
1 Lb. Colby or cheddar cheese
1 ea. Onion
4 ea. Eggs
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. Salt

Step by Step Instructions
  1. Peel Chiles, open small slit below stem and remove seeds. Combine cheese and onion. Fill chile carefully to avoid breaking. Dip stuffed chile in batter and fry in deep fat (360 - 365 degree) until golden brown turning once.
  3. Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks, blending well. Fold beaten whites into yolk mixture. Dip stuffed chile in batter before frying.


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