"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili Rellenos Recipe

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

Contributor:  
Contributor:  
Terri McCarthy
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (7 oz.) Ortega Whole Green Chilies
1 pkg. (8 oz.) Jack cheese (or Muenster cheese)
1/2 c. flour, seasoned
3 eggs, separated
with salt and pepper
3 T. flour
Oil for frying
1 can (7 oz.) Ortega Green Chile Salsa

Directions:
Directions:
Drain and slit each chili lengthwise, just enough to remove seeds if desired. Cut cheese into strips 1/2 inch thick and long enough to fit into chilies. Stuff each chili with a piece of cheese. Dredge stuffed chilies in seasoned flour. Set aside.

Beat egg whites until stiff peaks form. Beat egg yolks until creamy. Fold yolks into whites adding 3 tablespoons flour as you fold. Dip each stuffed chili into this batter and set on a small dish.

Slide coated chili from dish into deep hot oil to fry (about 400 F). Fry until golden brown, about 2 minutes, turning once gently. Drain rellenos on paper towels. Serve with heated Ortega Green Chili Salsa. Leftover chilies Rellenos are equally as good when cold.

Number Of Servings:
Number Of Servings:
Six

 

 

 

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