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Chile Rellenos Recipe

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This recipe for Chile Rellenos, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LouAnn Quick
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-8 whole frozen peeled Anaheim peppers or 1 can (7 oz) whole chilies
1 lb. Colby jack cheese
3 eggs
1 tbsp. water
3 tbsp. flour
1/4 tsp. salt
Oil

Directions:
Directions:
Drain chilies and remove seeds. Place on paper towel and pat dry. Cut cheese into 1/2" strips. Stuff each chili with 1 piece of cheese. Place chilies to the side.

To make coating: Separate egg yolks from whites. Beat the whites until they form soft peaks. Beat yolks separately; add water, flour, and salt until thick and creamy. Fold into whites.

Heat about 1-1/2" of oil in a wide frying pan over medium heat. Dip stuffed chilies into fluffy batter, place on saucer, and slide into the hot oil. When the bottoms are golden brown, gently turn using a spatula and fork. Cook other side (about 3-4 minutes per side). Drain on paper towels.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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