Chiles Rellenos

Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness. Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/2 cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.

Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix together until smooth. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.

More Chile Pepper Recipes
Chile Corn Custard
Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers

Chile Pepper Recipe Index
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