INGREDIENTS:
8-10 large Aneheim or poblano chiles [stems attached]
16-20 large prawns, shelled & deveined
2 Tblsp. olive oil
1/2 tsp. cayenne pepper
3/4 lb. grated Monterey jack cheese
1/2 cup fine tortilla chip crumbs [process]
1/2 cup all purpose flour
1 tblsp. paprika
2 1/2 tsp. salt
1 tsp. ground black pepper
Criscoฎ for frying
4 egg yolks [beaten]
4 egg whites {beaten almost to meringue
1/2 cup sharp cheddar cheese
Fresh salsa [Preferably green tomatillo salsa]
PREPARATION:
Coat prawns in olive oil with cayenne and 1 tsp. salt. Barbecue prawns or cook in a skillet until pink [about 2 minutes on each side] Cut praws in half lengthwise.
Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers and stuff with Monterey jack cheese and 4 prawn halves.
Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, paprika, salt &
pepper. Dip the stuffed chiles in flour, then the egg mixture and then into the flour mixture until they
are well coated. Heat the Criscoฎ in a deep skillet at 375 degrees. Place the chiles in the hot
shortening suspended on a slotted ladel. Cook until golden. Lift and place on paper towels to drain.
Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler
until the cheese has melted. Serve immediately.
** Serve with green chile salsa or green tomato salsa
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Coat prawns in olive oil with cayenne and 1 tsp. salt. Barbecue prawns or cook in a skillet until pink [about 2 minutes on each side] Cut praws in half lengthwise.
Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers and stuff with Monterey jack cheese and 4 prawn halves.
Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, paprika, salt & pepper. Dip the stuffed chiles in flour, then the egg mixture and then into the flour mixture until they are well coated. Heat the Criscoฎ in a deep skillet at 375 degrees. Place the chiles in the hot shortening suspended on a slotted ladel. Cook until golden. Lift and place on paper towels to drain.
Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately.
** Serve with green chile salsa or green tomato salsa
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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