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INGREDIENTS:
- 3 fresh long green chile peppers or canned whole green chile peppers
- 1 1/2 cups shredded Mexican blend or Cheddar cheese
- all-purpose flour
- 6 eggs, separated
- 3 tablespoons all-purpose flour
- dash salt
- vegetable oil
- salsa
PREPARATION:
In a large skillet heat a little oil over medium heat.
For each relleno, Spoon about 1/2 cup of egg batter onto the hot skillet. Spread egg mixture out slightly to make a circle. As egg begins to set, place a filled pepper on top of the mound. Cover with more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.
Serves 6.
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