chile relleno free recipe from texascook.com


Chile Rellenos

12 medium Pasilla or Anaheim
peppers, roasted and peeled
1 lb. monterey jack, shredded
1 cup cheddar cheese, shredded
3 cups flour
4 beaten eggs
1/4 cup milk
1 T. salt
1/2 t. white pepper
1/4 cup cooking oil

Toss together the cheeses in a bowl, stuff roasted peppers with cheeses and
set aside. Beat eggs and milk together, set aside. In a large bowl, mix flour
salt, and pepper. Roll stuffed peppers in flour mixture, dip into egg wash
and roll again. Gently shake off excess flour and place into a skillet with
hot oil. Fry on both sides until golden brown. Serve with chunky salsa
(6 servings)
Canned whole green chiles may be used if desired


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