"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chile's Rellanos Recipe

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This recipe for Chile's Rellanos, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Gordon
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-10oz can whole green chilies
3/4 pound Monterey Jack Cheese(cut in 1 1/2"strips)
Salt & Flour
4 Eggs separated
1tsp flour(heaping)
Oil

Directions:
Directions:
Drain Chilies and pat dry. Remove all seeds. Place strips of cheese inside of chilies and roll in flour. Set aside.
Beat egg whites until stiff. Beat egg yolks and add 1 heaping tsp flour. Fold egg yolk mixture into egg white. Dip each Chile in egg batter and make sure and completely coat. Pour oil in skillet 2 inches deep and heat. Cook in hot oil until golden brown on both sides. Remove with slotted spoon and drain. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
It took me years to find this Recipe again. Mike cooked for my Mom and Dad at the Beer Garden in Sutter Creek Ca. and he taught me all of my Mexican cooking when I was in High School.** can also add a little cooked ground beef.

 

 

 

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