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Chile Rellenos Recipe

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This recipe for Chile Rellenos is from The Mooney 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:  
6 canned whole mild green chilies (Ortega brand) (about a 2-4 ounce can)
6 strips (1/2 X 1/2 X 3) inch Monterey Jack or pepper jack, Longhorn or mild cheddar cheese
Flour

3 large eggs, separated
3 T flour
1 T water
1/4 t salt

vegetable oil for frying

seasoned tomato sauce or salsa
Directions:
Directions:
1. Rinse chilies, pat dry with paper towels. Carefully remove any seeds found inside. Insert cheese strip inside chili. Roll each in flour to coat all sides.

2. Beat egg whites in small bowl with electric beater until soft peaks form.

3. Beat yolks in another small bowl until fluffy and pale yellow, about 5 minutes. Beat in flour, water, and salt. Gently fold in beaten whites.

4. Heat 1/2 to in inch oil in small electric skillet to 370 degrees. Place a length-wise mound of egg batter about 1/2" thick and 2" wide on small saucer. Place chili in center and enclose with more batter on top.

5. Slide batter-coated chili into hot oil. Saute 3 or 4 minutes or until golden brown, turning with two slotted spoons or spatulas. Drain on paper toweling. Keep warm in oven until all are cooked. Serve hot with seasoned tomato sauce sprinkled with chopped green onions or with salsa.

 

 

 

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