Just Tex-Mex Recipes

 

Chiles Rellenos

Monterey Jack cheese
Whole chiles; fresh or canned

For Every 2 Chiles Allow
1 ea Egg;separated
1 tb Flour
Oil-1 1/2" deep in skillet

Cut the cheese into oblong pieces about an inch wide and 2 inches long, and place inside the peeled chiles. (see note following directions) Beat the eggwhites until stiff. Beat the yolks in a separate bowl, combining with the flour. Lightly fold the yolk mixture into the whites. Drop the peppers into the mixture, one by one. Heat the oil in the skillet to moderately hot, then picking the chiles up with a spoon, place them in the pan, and fry until golden brown on both sides. Serve piping hot, topped with Ranchero Sauce.

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