Dorothy Flatmans Mexican Chile Rellenos Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
6 each: Green chiles, large
4 ounce: Cheese, Monterey Jack
2 each: Eggs, separated
2 tbsp: Water,
1/4 cup: Flour,
2 cup: Tomato juice,
1 each: Garlic clove, minced
1 pinch: Salt,
Directions:
Peel and seed chiles. Cut cheese into strips, stuff into chiles. Mix
egg yolk and water, beat. Beat egg white with pinch of salt until
very stiff. Fold egg yolk mixture into egg whites, add flour, beat
until thickened. Dip stuffed chiles into egg white mixture,
refrigerate 1/2 hour. Heat tomato juice and garlic, thicken slightly
with cornstarch if desired. Cook chiles in tomato juice mixture until
heated through.
Source: Dorothy Flatmans kitchen
Submitted By DOROTHY FLATMAN On 06-28-95
Source from luhu.jp
egg yolk and water, beat. Beat egg white with pinch of salt until
very stiff. Fold egg yolk mixture into egg whites, add flour, beat
until thickened. Dip stuffed chiles into egg white mixture,
refrigerate 1/2 hour. Heat tomato juice and garlic, thicken slightly
with cornstarch if desired. Cook chiles in tomato juice mixture until
heated through.
Source: Dorothy Flatmans kitchen
Submitted By DOROTHY FLATMAN On 06-28-95
Source from luhu.jp