Chiles Rellenos (stuffed Chiles) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1 cup: Chopped onions,
1/2 cup: Chopped green bell pepper,
1 dash: Minced garlic,
2 tbsp: Oil,
2 lbs: Canned whole tomatoes cut up,
1/2 tsp: Salt,
1/8 tsp: Black pepper,
1/4 tsp: Ground oregano,
CHILES
6: Eggs, separated
1 dash: Salt,
6: Canned whole green chiles,
9 ounce: Shredded cheddar cheese,
Directions:
Melted shortening for deep frying To make sauce, saute onions, green
pepper and garlic in oil until onions are tender. Add tomatoes, 1/2
teaspoon salt, pepper and oregano. Cover and simmer 15 minutes.
Meanwhile, beat egg whites with dash of salt until stiff. Fold in
beaten yolks and mix well. Stuff each chile with 3 tablespoons
cheese. Heat shortening in large skillet. Drop heaping tablespoon egg
mixture into hot shortening and spread with back of spoon. Place 1
stuffed chile on egg mixture and cover with another spoonful of egg,
sealing batter around chile. Fry until puffy and browned on each
side, turning gently. Drain on paper towels and keep hot while frying
remaining chiles. Serve with sauce. Created by: El Cholo, Los Angeles
(C) 1992 The Los Angeles Times Submitted By BARRY WEINSTEIN
Source from luhu.jp
pepper and garlic in oil until onions are tender. Add tomatoes, 1/2
teaspoon salt, pepper and oregano. Cover and simmer 15 minutes.
Meanwhile, beat egg whites with dash of salt until stiff. Fold in
beaten yolks and mix well. Stuff each chile with 3 tablespoons
cheese. Heat shortening in large skillet. Drop heaping tablespoon egg
mixture into hot shortening and spread with back of spoon. Place 1
stuffed chile on egg mixture and cover with another spoonful of egg,
sealing batter around chile. Fry until puffy and browned on each
side, turning gently. Drain on paper towels and keep hot while frying
remaining chiles. Serve with sauce. Created by: El Cholo, Los Angeles
(C) 1992 The Los Angeles Times Submitted By BARRY WEINSTEIN
Source from luhu.jp