This recipe for Chile Rellanos, by Sheila Vella, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 small cans cooked, peeled whole green Chile peppers 4 eggs, separated 2 T flour 1/2 lb Monterrey Jack cheese
Cut cheese into square strips 3-4 inches long and carefully stuff into whole Chile peppers. Stir flour into yolks. Beat whites until stiff and fold yolk mixture into whites. Roll stuffed Chile pepper in flour then cover with egg mixture. Fry in 1/2 to 3/4 inch oil. Turn once only when golden brown.
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