Chiles rellenos #1

Yield: 6 Servings

Measure Ingredient
6 larges Chile peppers
½ pounds Ground beef
½ cup Raisins
⅓ cup Almonds; chopped fine (optional)
\N \N Onion & garlic to taste
2 \N Eggs; separated
1 pounds Tomatoes
\N \N Salt to taste

See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat, raisins, almonds (if desired), and some onion & garlic in a little oil until onions are tender & meat is browned. Split peppers on one side, fill with meat mixture, fasten with toothpick & roll in flour. Beat egg whites until stiff, then add yolks. Dip peppers into this batter & brown in oil.

Make sauce by combining tomatoes, more onion, garlic & salt in a blender & mixing well. Place stuffed peppers into this sauce.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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