Chiles Rellenos
6 pods green chile (roasted and peeled)
4 eggs (separated)
1/2 lb. cheddar cheese (grated)
1 lg. onion (chopped fine)
oil for frying
Remove stems and split one side of each chile and take out seeds. Stuff each pod with about 1 1/2 tablespoons onion and 1 1/2 tablespoons cheese. Set aside. Beat the egg whites until stiff, then add the egg yolks and fold yolks into whites. Heat about 8 tablespoons of oil in a skillet over medium heat. When the oil is hot, dip the stuffed chile in the egg batter and fry in the oil. Cook one side until golden brown, turn and cook the other side. Repeat the process with remaining chile and serve hot. Sprinkle more cheese on top.
Submitted by Donna St.
Source: Recetas Del Valle By Maggie Gamboa
International Dishes
RecipeBox Index
