Dorothy flatman's mexican chile rellenos

3 servings

Ingredients

Quantity Ingredient
6 eaches Green chiles, large
4 ounces Cheese, Monterey Jack
2 eaches Eggs, separated
2 tablespoons Water
¼ cup Flour
2 cups 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 ½ hour. Heat tomato juice and garlic, thicken slightly with cornstarch if desired. Cook chiles in tomato juice mixture until heated through.

Source: Dorothy Flatman's kitchen Submitted By DOROTHY FLATMAN On 06-28-95

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