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Chiles Rellenos

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Tasty deep fried chile peppers with cheese.

Ingredients:

  • 2 cans (4 ounces each) whole green chiles, peeled
  • 1/2 pound shredded Jack cheese or Mexican blend
  • 2 eggs
  • 1 tablespoon flour
  • 1/8 teaspoon salt
  • oil for deep frying

Preparation:

Rinse chiles and gently remove seeds. Divide large chiles into halves and thirds and drain on paper towels. Mold cheese into little sausage shapes, about 2 tablespoons per chile. Wrap each cheese portion in a chile strip. Beat eggs until thick and light in color. Fold in flour and salt. Heat oil to about 370° in deep fryer or deep skillet (oil should be at least 2 inches deep). Put stuffed chiles, one at a time, in batter. Spoon batter over the top of chile then take up in a spoon. Some of the excess batter will come up in the spoon with the chile. Slip chile into hot oil then turn almost immediately so both sides are covered with hot oil. Add another chile until pan has several but is not crowded. Cook until golden brown on both sides; serve at once.

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