Chili rellenos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | each green chilies |
| 1 | pounds | jack cheese, cubed |
| 4 | eaches | egg whites |
| 4 | eaches | egg yolks |
| ¼ | cup | lour |
| 1 | dash | sea salt |
| ½ | cup | oil (approx.) |
Directions
Prepare fresh chilies by baking at 475 degrees for 8-10 minutes. Skins blacken slightly. Remove from oven and wrap in damp towel. Cut chilies in half, remove seeds. If you are using canned chilies, they only need to be drained and their seeds discarded.
Carefully wrap each chili around a cheese cube enclosing the cheese completely. Skewer with toothpicks.
For the batter, first beat egg whites until firm peaks form. Next beat egg yolks 2-3 minutes. Add flour and salt to yolks with rubber spatula.
Fold in egg whites.
Heat oil in frying pan, oil should be 2-3 inches deep. Dip chilies in batter. Cook until they puff and turn golden brown. Drain on paper towels and serve. Serves 4.