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Chilies Rellenos Recipe

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This recipe for Chilies Rellenos, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bertha Crawford -Story


Roasted whole green chiles, may be fresh roasted or canned.
Slices (1 1/2" x 4") Colby or Monterey Jack cheese.
3 egg whites.
2 tbsp flour.
3 egg yolks.
dash salt.
cooking oil.

Slit chiles lengthwise, seed. Stuff peppers with cheese, roll in a little flour.
Beat egg whites until stiff, but not dry.
Add 2 tbsp flour and dash of salt to egg yolks; beat until thick and lemon colored.
Fold into whites.
For each Chile Relleno, spoon batter the length of chile into hot oil, gently top with a pepper. Cover with more batter. Continue cooking until browned, turning once. Drain on paper towel.




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