Chili rellenos con queso

Yield: 4 Servings

Measure 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

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, .

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