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CHILES RELLENOS
8 EGGS
2 TSP. SALT
1/2 TSP. PEPPER
1/4 CUP MILK
2 TBS. FLOUR
12 TO 16 MEATY ANAHEIM CHILES (ROASTED AND PEELED)
MONTEREY JACK CHEESE
1 CUP OF FLOUR ON A PLATE
Take the Chile Peppers and slit them on one side to pull the seeds out. Take
a slice of the Monterey Jack cheese approximately 4 inches long and 1/4 inch
thick and put inside the Green Chile Pepper. Roll the Chile pepper in the
flour and place on a cookie sheet. Once the Chile Peppers are done you
start the batter mix. Take the eggs and separate the whites from the yolks. In
one bowl add the salt, pepper, milk, 2Tbs. Flour and whip well with a wire whip. With
the egg whites, use the hand mixer to fluff the egg whites until firm. Once
the egg whites resemble meringue, fold in the egg yolks. Mix together with a
wooden spoon. Have your vegetable oil heated and ready to Deep Fry the
Chiles. Dip the prepared Chiles into the yolk/meringue mix and place in
heated oil. They should begin to fry immediately. Leave until golden brown
and then turn over to fry the uncooked side. Once both sides are golden
brown, remove from oil and place in a pan lined with paper towels or cut paper
bags to absorb excess oil. You can also try baking the Chile Rellenos,
(not as tatty but you can do it). Once your batch is done, you can serve
with beans, rice and some homemade Green or Red Chile!!!! Make some
Homemade tortillas and you are ready for a feast!!!!!!
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