Chile Rellenos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Oil or shortening (enough to fill frying pan 1" deep
12 large peeled, whole green chiles with stems
1-1 1/2 cups flour (add about 1/4 tsp. salt)
8 eggs at room temperature, separated
1 lb. cheese (yellow or white, but I prefer mozzarella), cut in thin strips.
(For variation, you can also grate cheese and mix diced tomato, diced onion, and cooked ground beef, chicken, or pork and stuff chile.)
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Directions: |
Directions:Slit chile open, just enough to insert cheese.
Roll stuffed chiles in flour, place in tray.
Place oil in frying pan to heat.
While it is getting hot enough for frying, make batter.
Beat egg whites first until stiff, add 1/4 tsp cream of tartar and beat 1 additional min.
Dip stuffed chile one at a time into batter.
(As you go keep beater handy to re-beat batter so that it does not get runny.)
Place stuffed chiles in frying pan - do not crowd - and fry until golden brown, turning only once.
They will fry quickly if oil is hot.
You do not want to leave too long as cheese will melt and ooze out onto oil.
With spatula remove and drain on paper towels.
Serve with rice and beans if desired. |
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Personal
Notes: |
Personal
Notes: This does take time and patience but so yummy and with the New Mexico green chile, you get some spicy chile rellenos for mild chile use anahiem green chile.
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