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Chili Rellanos Recipe

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This recipe for Chili Rellanos, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
HUNGARIAN WAX OR BANANA PEPPERS
THREE EGGS
AMERICAN OR MOZZARELLO CHEESE

Directions:
Directions:
HUNGARIAN WAX PEPPERS OR BANANA PEPPERS WORK THE BEST.
ROAST THE PEPPERS AND PEEL THE SKIN OFF. LEAVE TAILS ON THE PEPPERS, BUT TAKE OUT THE SEEDS. (CAN BE FROZEN).
CUT EITHER AMERICAN OR MOZZARELLA THE LENGTH OF THE PEPPERS AND ABOUT 1/4 INCH WIDE. INSERT INTO PEPPER.
SEPARATE 2 OR 3 EGG WHITES AND FLUFF THEM. COMBINE THE YOLKS AND SALT THE WHITES. DIP PEPPERS IN THE BATTER AND FRY UNTIL BROWN, BEING CAREFUL NOT TO BURN THEM.
THEY ARE GOOD TO EAT PLAIN WITH A LITTLE SALT, OR DIPPED IN A MILD CHILI SAUCE.

 

 

 

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