INGREDIENTS:
8-10 large Anaheim or poblano chiles (stems attached)
3/4 lb. grated Monterey jack cheese
1/2 cup fine tortilla chip crumbs (process fine)
1/2 cup all purpose flour
2 1/2 tsp. salt
1 tsp. ground black pepper
Canola or corn oil 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:
Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers, gently remove seeds & veins and stuff with Monterey jack cheese.
Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, salt & pepper. Dip
the stuffed chiles in the egg mixture and then into the flour mixture until they are well coated. Heat
the oil in a deep skillet at 375 degrees. Place the chiles in the hot shortening suspended on a
slotted ladle. 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 tomatillo salsa.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers, gently remove seeds & veins and stuff with Monterey jack cheese.
Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, salt & pepper. Dip the stuffed chiles in the egg mixture and then into the flour mixture until they are well coated. Heat the oil in a deep skillet at 375 degrees. Place the chiles in the hot shortening suspended on a slotted ladle. 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 tomatillo salsa.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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