Chiles Rellenos
(stuffed Chillies)
As recipe is printed:
Ingredients:
5 Poblano Chillie peppers
4 eggs
Mozzerella or mancheco Cheese
1/4 cup flour
Vegetable oil to deep fry
Grill the chilillies over coal or gas grill, until skin is easily peeled off. Carefully slice one side of each chillie, and open to remove excess seeds. The seeds are where the bulk of the hot flavour comes from. For hotter, leave a few seeds inside. Chop the cheese into small cubes and carefully place inside the hollow chillies. Weave a toothpick or two to seal the chillies closed. Separate egg whites from yolks, and beat the whites for one minute. Add three yolks and continue to beat until smooth. On a flat plate, place flour, and coat each chillie with flour. Dip chillies in egg mixture and deep fry in pre heated oil, just for a few moments. Remove from oil and carefully and dry on paper towel.
(stuffed Chillies)
As recipe is printed:
Ingredients:
5 Poblano Chillie peppers
4 eggs
Mozzerella or mancheco Cheese
1/4 cup flour
Vegetable oil to deep fry
Grill the chilillies over coal or gas grill, until skin is easily peeled off. Carefully slice one side of each chillie, and open to remove excess seeds. The seeds are where the bulk of the hot flavour comes from. For hotter, leave a few seeds inside. Chop the cheese into small cubes and carefully place inside the hollow chillies. Weave a toothpick or two to seal the chillies closed. Separate egg whites from yolks, and beat the whites for one minute. Add three yolks and continue to beat until smooth. On a flat plate, place flour, and coat each chillie with flour. Dip chillies in egg mixture and deep fry in pre heated oil, just for a few moments. Remove from oil and carefully and dry on paper towel.
