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Chiles Rellenos
From Russellville Community Market
<p>A useful recipe for use of chile as a side or main dish.</p>Source: New Mexico State University Circular No.396 (Entered by Bluebirdhill Berryfarm)
Serves: Six
Vegan!
Ingredients
12
Peppers with stems
1 Lb.
Cheese, grated
1 small
Onion, Chopped
BATTER
4
Eggs, seperated
3/4 tsp.
Baking powder
4 Tbsp.
Flour
1/4 tsp.
salt
Step by Step Instructions
- Peel chile and open small slit below stem and remove seeds being careful not to break pod.
- Combine cheese and onion then fill pod carefully. Dip pods in batter and fry in deep fat at 360 -365 degree until golden brown.
- BATTER
- Separate eggs and beat whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks, blending well.
- Fold beaten whites into yolk mixture. Dip stuffed peppers in batter then fry in deep fat