Dorothy flatman's mexican chile rellenos
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Green chiles, large |
| 4 | ounces | Cheese, Monterey Jack |
| 2 | eaches | Eggs, separated |
| 2 | tablespoons | Water |
| ¼ | cup | Flour |
| 2 | cups | Tomato juice |
| 1 | each | Garlic clove, minced |
| 1 | pinch | Salt |
Directions
Peel and seed chiles. Cut cheese into strips, stuff into chiles. Mix egg yolk and water, beat. Beat egg white with pinch of salt until very stiff. Fold egg yolk mixture into egg whites, add flour, beat until thickened. Dip stuffed chiles into egg white mixture, refrigerate ½ hour. Heat tomato juice and garlic, thicken slightly with cornstarch if desired. Cook chiles in tomato juice mixture until heated through.
Source: Dorothy Flatman's kitchen Submitted By DOROTHY FLATMAN On 06-28-95