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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from TEN 2 TEN Family & Friends 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!


Category:
Category:

Ingredients:  
Ingredients:  
12 Chiles Pasilla
2 (12 oz.) Cacique-Queso Ranchero or Monterrey Jack Cheese
9 Eggs
Flour
Onion

Directions:
Directions:
Roast the chiles over low-medium heat for about 20 minutes (until they are blackened on the outside). Remove from heat, and put the chiles in a plastic bag. If possible, roast the chiles the night before and let stand in the plastic bag overnight.

Peel the skin off the chiles (removing blackened skin—do not remove tops). Cut a slit on the side of the chile and pull out all seeds.

Chop the onion and mix with the crumbled or grated cheese.

Scoop a handful of cheese, squeeze and form into a cheese ball, stuff the chile pod with the cheese mixture, and fold over to seal. If you are using Monterrey Jack Cheese, you should seal the chile with a toothpick.

Take eggs and separate yolk and egg whites, set yolks aside. With a mixer, beat the egg whites until the mixture is frothy then add the egg yolks and about ¼ teaspoon of salt, mix again.

In a flat plate, add flour and roll chiles in the flour, covering them completely, then lay aside the flour-covered chile.

In a skillet, heat oil for five minutes, when warm, grab chile & dip in egg whites & gently put in skillet (make sure to not tear), fry for 4-5 minutes on each side, gently flip using a spatula.

Repeat for all of the chile. Enjoy!



Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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