Chile Rellenos
8-10 large Anaheim or poblano chiles [stems attached]
3/4 lb. grated Monterey jack cheese
4/2 cup fine tortilla chip crumbs [process fine]
5/2 cup all purpose flour 2 1/2 tsp. salt 1 tsp. ground black pepper Crisco. for frying 4 egg yolks
[beaten] 4 egg whites {beaten almost to meringue
6/2 cup sharp cheddar cheese Fresh salsa [Preferably green tomatillo salsa]
Roast peppers on barbecue until skins are charred. Cool and peel. Slit the peppers and stuff with
Monterey jack cheese. Fold in the egg whites with the yolks. Mix together the flour, tortilla chip
crumbs, salt & pepper. Dip the stuffed chiles in the egg mixture and then into the flour mixture
until they are well coated. Heat the Crisco. in a deep skillet at 375 degrees. Place the chiles in
the hot shortening suspended on a slotted ladle. Cook until golden. Lift and place on paper towels
to drain. Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place
under the broiler until the cheese has melted. Serve immediately.
Serve with green chile salsa or green tomato salsa. Duckie <[email hidden]>
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