"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CHILES RELENOS Recipe

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This recipe for CHILES RELENOS, by , is from Kendal's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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 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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