|Recipe Name:||Chilies Rellenos With Cheese||Submitted by:||Administrator|
|Number of Servings:||6|
Mary Wilson BWVB02B
6 Poblano chilies
1 Cup(s) Monterey Jack cheese, cubed
1/2 Cup(s) Flour
1 Tablespoon(s) Water
1/4 Teaspoon(s) Salt
2 Cup(s) Lard or vegetable oil for
frying more if neeed
Toast chilies on hot griddle on all sides until skins begins to
blister. Place in plastic bag, seal bag, and allow chilies to steam
for 20 minutes. Peel chilies, and discard skins. Slit chilies
lengthwise 1/4 inch from stem to 1/4 inch from tip. Remove seeds and
piths; leave stem intact. Place equal amounts of cheese in chilies.
Roll stuffed chilies in flour. Set aside. Separate eggs; beat whites
until stiff. Beat yolks with water and salt; fold into whites Heat
lard or oil in skillet over medium heat. Dip chilies into egg mixture.
Fry until light golden brown. Drain. From "Homestyle Mexican Cooking,"
by Ida Romo. From Gemini's MASSIVE MealMaster collection at
Nutrition (calculated from recipe ingredients)
Calories From Fat: 687
Total Fat: 76.5g