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27 - Connie's Mexican Chili Rellenos Recipe

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This recipe for 27 - Connie's Mexican Chili Rellenos is from The Cook Family Cookbook Project, 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 uniform size red chili peppers (mecca)
1 C chopped sweet onion (red)
1/3 C oil
1 C cubed tomatoes
1 C cold boiled potatoes diced
1/2 C white raisins
1 C almonds (dry roasted)
1 C tuna drained
salt to taste
1/2 t rosemary
6 beaten eggs
Directions:
Directions:
12 uniform size red chili peppers (mecca). Crisp skin under broiler, peel off skin. (If green peppers are used boil just to peel off skin). Save top of pepper.

1 C chopped sweet onion (red) in 1/3 C oil add and toss lightly after each addition. 1 C cubed tomatoes (shake out seeds), 1 C cold boiled potatoes diced, 1/2 C white raisins soaked in cold water 2 hrs. dry on towel, 1 C almonds (dry roasted), 1 C tuna drained, add salt to taste, 1/2 t rosemary - rub between palms sprinkle over filling.

Fill peppers place top back on top. Dip in 6 beaten eggs - fry lightly 10 min. Place in casserole - fold 1 qt sour cream over peppers, bake until brown on top. 250º

 

 

 

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