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Chile Rellenos Recipe

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

Sue Cox
Added: Wednesday, November 7, 2007


1/4lb. Jack cheese cut into strips

2 cans (4oz. each) green chiles, drained

3 eggs, separated

3T. flour

Salad oil


2 cans stewed tomatoes

Cheddar Cheese

Insert a strip of cheese into each chile.

In a medium bowl, beat egg whites until they form soft peaks.

In a small bowl beat yolks slightly. Gently fold into egg whites.

Add 3T. flour and fold just until blended.

In electric slikket slowly heat 1 1/2-2 inches of salad oil to 400.

Roll the cheese stuffed chiles in flour.

With large slotted spoon dip chiles in batter, coating generously.

Gently place in hot oil 2 at a time and fry until golden on both sides 3-4 minutes.

Preheat oven to 350.

Place chiles in a shallow baking dish and cover with stewed tomatoes.

Sprinkle with cheddar cheese.

Bake uncovered for 20 minutes or until heated through and cheese is melted.

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