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CHILES RELENOS Recipe

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This recipe for CHILES RELENOS is from Kendal's Kitchen, 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:  
6 large green chile peppers

1 can tomatoes

1 can tomato sauce

2 cloves minced garlic

cumin

oregano

salt

3 eggs

olive oil (or other frying oil)
Directions:
Directions:
Cut the stem part out of the top of six green peppers (chiles), remove seeds and white membrane. Blanch in boiling water for 2 or 3 minutes. Let cool.

Prepare tomato sauce: 1 can tomatoes, squeezed into pieces with the hands. Add one can tomato sauce, a little water, one onion and 2 garlic cloves, minced, cumin, oregano and salt. Simmer until onion is tender.

Prepare batter: Separate 2 or 3 eggs. Beat both yolks and whites until fluffy. For each yolk, blend in one tbsp. flour. Fold this and the beaten whites together.
Frying: Heat ¼” oil in a pan. Olive oil is preferable. Put pieces of sharp cheddar cheese and a little minced onion in each pepper. Dip in the batter and fry to a light golden brown. Serve topped with the tomato sauce, beans and rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Ground beef, browned, can be added to the cheese for the filling. Also, after dipping the peppers in the batter, try rolling them in a mixture of bread crumbs and grated cheese, then in the batter, again.

 

 

 

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