Chili rellenos con queso
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Long slender green chilies | |
| 1 | pounds | Cheddar cheese; cut in slices; then strips |
| 1½ | cup | All purpose flour |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| 1 | cup | Milk |
| 1 | tablespoon | Oil |
| 2 | Eggs; slightly beaten | |
| Oil for frying | ||
Directions
1. Peel the chilies; open a small slit below the stems and remove seeds.
Stuff with strips of cheese.
2. Mix the flour, salt and pepper.Blend milk, oil and eggs.
3. Combine the two mixtures & stir only enough to mix. Let batter stand 2 hours covered.
4. Roll stuffed chillies in batter. Deep-fry in hot oil until golden brown.
Note: Excellent served with chili sauce and Spanish rice.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .