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Chili Relleno Recipe

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This recipe for Chili Relleno, by , is from The Davis/Steele,Seeliger, Merkle, Dishman Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taylor Davis
Added: Friday, August 27, 2010

Category:
Category:

Ingredients:  
Ingredients:  
6 chiles (Roasted and pealed),
3 eggs,
1/4 tsp. salt,
6 mozzarella cheese sticks,
Red Enchilada sauce,
1 cup. shredded Colby-jack cheese

Directions:
Directions:
I have chili's from Mexico that we previously roasted and peeled and put into the freezer. I have 30 bags in my freezer. once there defrosted i took 6 chili's out and cut down the side, opened them up and used a butter knife to get all the ...seeds out, set aside. Take 3 eggs, separate, beat eggs whites and 1/4 tsp salt until you can make hard peeks, mix the yokes in separate bowl until blended and then fold into your egg whites. if you get water on your chili's you will need to lightly dust them with flour so that the egg mixture will stick. now take the chili and place the cheese in the center (I use mozzarella, it melts nicely) and then wrap the chili around the cheese stick. place into the mixture and coat well. then place into hot oil about 2in deep. fry until golden brown. set on paper towel. place all chili rellenos in a shallow pan, pour red sauce over the rellenos and sprinkle some cheese on top. place in oven on the top rack on broil for about 5 min. serve and enjoy.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20min
Personal Notes:
Personal Notes:
This recipe tastes so good with my Mexican rice and its super easy to make.

 

 

 

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