Chilies rellenos (stuffed peppers)

1 servings

Ingredients

Quantity Ingredient
1 large Pkg. Monterey Jack Cheese
Green chilies (canned or fresh), peeled
BATTER:
Eggs (1 to each 2 whole chilies), separated and beaten
Flour (1 Tbsp. to each egg)
Cooking oil 1 1/2\" deep
SAUCE:
½ each Onion, minced
1 each Clove garlic, minced
Cooking oil
2 cups Solid pack tomatoes
2 cups Chicken stock
1½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Oregano

Directions

Cut cheese into 1 by 2 by ⅛ inch thick oblongs. Wrap each in a strip of peeled chili. Drop, 1 at a time, into premixed batter, remove with a spoon and fry in hot oil until golden brown on both sides. Drain on paper towels. Just prior to serving, place peppers in boiling sauce just long enough to heat through, about 5 minutes. They will puff up. Submitted By BOBBI ZEE On 10-24-94

Related recipes