Recipe

Chile Rellanos Recipe

	Russellance / All my dishes 1 year, 9 months ago This Recipe Is from A 1969 Issue Of Sunset Magazine. Prep:60m Cook:3m Servings:10	Russellance
	not easy but worth it

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Ingredients

3 Cans (4 oz.) Ortega Whole Green Chilies.

1/2 LB. Montery Jack Cheese

1 Cup Flour

3 Eggs

1Tablespoon Water

3 Tablespoons Flour

1/4 teaspoon salt

Enough Vegitable Oil To Fill A wide, deep Sided Fry Pan To 1 1/2 Inches Deep. You can use a deep fryer but It's to confining for me.

Directions

Cut the Jack cheese slices about 3/8 inch thick.

Lay the chilies out onto a flat space and place a slice of cheese into each chile, being carefull not to brack or tear them.

Start Heating the oil over Medium high heat.

Separate 3 eggs.

Beat the whites til they form soft peaks.

Beat the yolks with 1 tablespoon water, 3 tablespoons flour and the salt until thick and creamy.

Fold the yolks into the whites.

In batches of 3 or 4 at a time dredge the stuffed chilies in the flour

shake off excess and emerse them into the egg mixture.

Using a slotted spoon lift one egg coated chili out and onto a coffee cup saucer.

Slide the pepper into the hot oil and fry till golden brown (about 1 to 11/2 Minutes per side)

Serve salsa of your choice.

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Comments

linebb956 1 year, 9 months ago said:
Sounds so good... I have been finding frozen polabo chilies here... and use them in a pinch.. but mostly use fresh.. I am going to try these... like easy!

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