Chiles rellenos #2

Yield: 6 Servings

Measure Ingredient
12 smalls Bell peppers
2 packs (3-oz) cream cheese
6 Eggs
Salt
2 cups Oil for deep-frying
1 cup All-purpose flour
¼ cup Chopped onion
1½ cup Tomato sauce
¼ teaspoon Oregano
Salt and pepper
2 tablespoons Corn oil

SAUCE

1. Slit the peppers at the lower end and remove the seeds and pulp, but leave the stem on. Boil in water until tender; drain. 2. Slice the cream cheese and stuff each pepper with pieces of cheese.

3. Separate the eggs. Beat the whites until they form soft peaks, then add the yolks and continue beating until uniform and fluffy. Lightly salt the egg batter.

4. Heat the oil in a skillet to 375 F. Roll the peppers in flour, dip in the egg batter, and fry on both sides until golden brown. Drain on paper toweling.

5. Serve covered with Sauce. SAUCE: Heat the oil in a large skillet over medium heat. Saute the onion until soft. Reduce heat and add the tomato sauce, oregano, salt, and pepper; mix well. Simmer for 5 minutes.

LA MARGARITA

CHICAGO, MORTON GROVE

WINE: BRILLANTE

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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