Chile Rellenos - 1

Recipe Ingredients

6 cups	1422ml	Peanut oil
1		Chile pepper - (4-oz)
1/2 lb	227g / 8oz	Cheddar cheese
2		Eggs - separated
1 tablespoon	15ml	Flour
1/4 teaspoon	1.3ml	Salt
1/4 cup	15g / 0.5oz	Flour - for dredging

Recipe Instructions

Pour oil in electric deep fryer.

Preheat at 425F for 25 minutes.

Meanwhile, drain green chile peppers Discard seeds and cut into 12 strips. Cut cheese into 12 cubes.

Wrap a chile strip around each cube of cheese, dredge each in flour, Set aside.

Beat egg whites to a soft peak. Beat together egg yolks, flour and salt until mixture is smooth, fold in beaten whites.

Coat each cube with egg mixture, drop in hot oil. Fry until golden brown.

Spoon hot oil over chiles while frying to brown tops. Remove. Drain.

Serve on warm platter topped with red chile sauce or try rellenos sauce.

Source:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

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