Chilies rellenos (stuffed peppers)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pkg. Monterey Jack Cheese |
| Green chilies (canned or fresh), peeled | ||
| BATTER: | ||
| Eggs (1 to each 2 whole chilies), separated and beaten | ||
| Flour (1 Tbsp. to each egg) | ||
| Cooking oil 1 1/2\" deep | ||
| SAUCE: | ||
| ½ | each | Onion, minced |
| 1 | each | Clove garlic, minced |
| Cooking oil | ||
| 2 | cups | Solid pack tomatoes |
| 2 | cups | Chicken stock |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Oregano |
Directions
Cut cheese into 1 by 2 by ⅛ inch thick oblongs. Wrap each in a strip of peeled chili. Drop, 1 at a time, into premixed batter, remove with a spoon and fry in hot oil until golden brown on both sides. Drain on paper towels. Just prior to serving, place peppers in boiling sauce just long enough to heat through, about 5 minutes. They will puff up. Submitted By BOBBI ZEE On 10-24-94