Friday, January 11, 2008

Chili Rellenos

Serves 2

Roast (see Roasted Chili) or thaw previously roasted and frozen

4-6 (depending on size) green chilies  (I usually use fresh/previously frozen Hatch Anaheim chilies)

Stuff each chili with thin slices of:

Sharp cheddar cheese (I use Cabot's Hunter)


Whip until stiff:

3 egg whites

Fold in

1-2  yolks

Dip each chili in

Flour

Then dip in the egg batter and place immediately in a frying pan with hot

Canola (or olive) oil, enough to coat the entire bottom of the pan

Cook until bottom is browned and then flip and cook until other side is browned, all of the egg mixture is cooked and cheese is melted.  Serve immediately.

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