Chile Rellenos
 
8 - 10 large  anaheim or poblano chiles [stems attached]
3/4 lb.  grated monterey jack cheese
1/2 cup  fine tortilla chip crumbs [process fine]
1/2 cup  all purpose flour
2-1/2 tsp  salt
1 tsp  ground black pepper
  crisco for frying
4   egg yolks [beaten]
4   egg whites {beaten almost to meringue
1/2 cup  sharp cheddar cheese
  fresh salsa [preferably green tomatillo salsa]
 
roast peppers on barbecue until skins are charred. cool and peel. 
slit the peppers and stuff with monterey jack cheese. 
fold in the egg whites with the yolks. mix together the flour, 
tortilla chip crumbs, salt & pepper. dip the stuffed chiles in the egg 
mixture and then into the flour mixture until they are well coated. 
heat the crisco. in a deep skillet at 375 degrees. place the chiles in 
the hot shortening suspended on a slotted ladle. cook until golden. 
lift and place on paper towels to drain. 
arrange chiles rellenos on a serving platter, sprinkle with cheddar 
cheese and place under the broiler until the cheese has melted. serve 
immediately. 
 
serve with green chile salsa or green tomato salsa. 
duckie <jmstwn1...@earthlink.net> 
 
-- 
(ID: 9129) Mirror: rec.food.recipes: Mon, Jan 12, 2004


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