Chilies rellenos with cheese

Yield: 6 servings

Measure Ingredient
-MARY WILSON BWVB02B
6 Poblano chilies
1 cup Monterey Jack cheese; cubed
½ cup Flour
3 Eggs
1 tablespoon Water
¼ teaspoon Salt
2 cups Lard or vegetable oil for frying (more if neeed)

Toast chilies on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.

Peel chilies, and discard skins. Slit chilies lengthwise ¼ inch from stem to ¼ inch from tip. Remove seeds and piths; leave stem intact.

Place equal amounts of cheese in chilies. Roll stuffed chilies in flour. Set aside.

Separate eggs; beat whites until stiff. Beat yolks with water and salt; fold into whites

Heat lard or oil in skillet over medium heat. Dip chilies into egg mixture. Fry until light golden brown. Drain.

From "Homestyle Mexican Cooking," by Ida Romo.

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