Chilies Rellenos With Cheese
Serving Size : 6
Ingredients for prepare Chilies Rellenos With Cheese
:
| Amount | Measure | Ingredient - Preparation Method |
MARY WILSON BWVB02B
chilies rellenos with cheese |
| 6 | | Poblano chilies |
| 1 | c | Monterey Jack cheese - cubed |
| 1/2 | c | Flour |
| 3 | | Eggs |
| 1 | tb | Water |
| 1/4 | ts | Salt |
| 2 | c | Lard or vegetable oil for |
recipe Chilies Rellenos With Cheese
Toast chilies on hot griddle on all sides until skins begins to
Chilies Rellenos With Cheese
blister. Place in plastic bag, seal bag, and allow chilies to steam for 20
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minutes. Peel chilies, and discard skins. Slit chilies lengthwise 1/4 inch from stem to
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1/4 inch from tip. Remove seeds and piths; leave stem intact. Place equal amounts of cheese
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in chilies. Roll stuffed chilies in flour. Set aside. Separate eggs; beat
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whites until stiff. Beat yolks with water and salt; fold into whites Heat
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lard or oil in skillet over medium heat. Dip chilies into egg mixture. Fry until light golden brown.
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Drain. From "Homestyle Mexican Cooking," by Ida Romo.
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