Recipes » Grains & Vegetables » Stuffed Vegetables » Chiles Rellenos

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Chiles Rellenos

Ingredients:
7 Fresh Green Chilies or (1 can whole green chilies, Ortega)
7 oz. Hoop, Farmer or other low fat cheese
7 Fresh Chicken eggs

Method:
If you can buy fresh green California chilies broil them 2" from the heating element, turning often until all sides are blistered.

Wrap in damp towel for 5 minutes.

Peel skins.

Canned whole green chilies can be substituted.

Make a small slit in each Chile and stuff with one
oz. of cheese.

For each pepper use 1 egg. Separate egg whites and beat until very stiff.

Beat yolks until light yellow and add 1 tsp. whole wheat flour per egg, for low-fat diets eliminate yolks.

You can use egg-beater.

Heat a cured cast iron or Teflon pan.

Lay a strip of batter the length of Chile.

When batter is set lay the Chile on top and cover with batter.

Turn and cook each side for approximately 3 minutes.

You may serve plain or cover with ranchero sauce.

To keep warm place in covered pan in the oven at lowest temperature setting.

One Chile is one serving.

Chiles Rellenos - Cook it All

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