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Chiles Rellenos
Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)A wonderful way to use chile peppers as a side or main dish.
Serves: Six
Ingredients
12
Large peppers with stems
1 Lb.
Cheese
1 Small
Onion, diced fine
BATTER
4 Seperated
Eggs
3/4 tsp.
Baking Powder
4 Tbsp.
Flour
1/4 tsp.
Salt
Step by Step Instructions
- Peel Chile, open small slit below stem and remove seeds. Combine cheese and onion. Fill chile carefully to avoid breaking. Dip stuffed chile in batter before frying in 360-365 degree oil turning only once.
- BATTER: Beat egg whites until stiff. Beat yolks until thick.Sift together dry ingredients and add to yolks, blending well. Fold beaten egg whites into yolk mixture. Dip stuffed chiles then fry.
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