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Chilies Rellenos Recipe

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

Larry Mason Kropf


6-8 large fresh poblano chili peppers
4 C. (1 lb.) grated Monterey jack or mild cheddar cheese
¼ C. plus 1 T. flour (divided)
4 eggs, room temperature, separated
½ tsp. salt
Oil for frying
2 C. enchilada sauce
1 ½ C. beef broth
4 sprigs flat-leaf parsley

Roast chilies under broiler until they blacken. Place in plastic bag, seal tightly and allow to sweat 20 minutes so skin can be removed easily. Peel chilies, being careful not to break off stems. To seed, slit side of chili from shoulder nearly to point. With index finger, scrape seeds loose from seed pods (just underneath stem). If milder chilies are desired, carefully cut out veins that run down inside flesh. Dry chilies inside and out with paper towels.

Stuff chilies with cheese. (If a chili is torn, “sew” it with toothpicks.) Spread about ¼ cup flour on plate. Roll chilies in flour, shaking off excess. In bowl, add salt egg whites. Beat until stiff enough to hold peak. Gently beat in yolks, 1 at a time, followed by remaining 1 tablespoon flour.

In skillet over medium to medium-high heat, heat ¾ inch oil to 375º. Holding 1 chili by stem, dip it completely in egg batter, draw out quickly and place in hot oil. Batter 2 or 3 more chilies and place in oil. When chilies are brown on one side turn over and brown on reverse side. Remove from oil and place on paper towels to dry. Serve topped with hot enchilada sauce and sour cream.




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