Chiles Rellenos
Traditional Chile Relleno
Serves: 2
Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.
Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice or Mexican rice, and re-fried beans.
- 4 green New Mexican Chiles, roasted, peeled, with stems left on
- 1/4 pound cheddar cheese or Monterey Jack, cut in sticks
- 3 eggs, separated
- 1 tablespoon water
- 3 tablespoons flour
- 1/4 teaspoon salt
- flour for dredging
- vegetable oil for frying
Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.
Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice or Mexican rice, and re-fried beans.
Delicious Chile Relleno |
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