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Chiles Rellenos Recipe

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This recipe for Chiles Rellenos, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 fresh Anaheim green chile peppers
1 cup grated asadero or Monterey Jack cheese
1/3 cup onion chopped very fine
3 large eggs
2 Tbs. flour
1/4 tsp. Creole seasoning
1 cup light vegetable oil

Directions:
Directions:
Roast the peppers over a flame or under the broiler until the skins are blackened and blistered. Put them in a sealable plastic container for about a half hour to cool without drying out. When cool peel the black outer skin off. Slice around the stem end and pull out the inner seed pod peel the black outer skin off. Slice around the stem end and pull out the inner seed pod making sure to get all the seeds out. Wash your hands well after handling chiles or wear gloves when working with them. Combine the cheese and the onions and stuff each pepper with the mixture being careful not to tear. If ther pepper tears close it with a toothpick. Separate the eggs and beat the whites till fluffy. Beat the yolks in one at a time. Mix the Creole seasoning with the flour and beat the whites till fluffy and fold into the egg mixture with a rubber spatula. Heat the vegetable oil to about 350 degrees in a heavy skillet. Dip the peppers into the batter and shake off the excess. Lower the peppers into the hot oil and shake off the excess and turn them frequently until browned all over. Don't worry about the cheese melting--just pay attention to the color of the batter to keep it from burning.

Number Of Servings:
Number Of Servings:
Serves four as a side dish.
Personal Notes:
Personal Notes:
Fresh Anaheim chiles add to this dish and works well with or without a cheese sauce or a red sauce.

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