Chilis Rellenos

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Chilis Rellenos (Stuffed Chilies)

 

Recipe By :Edith Metcalfe de Plata

Serving Size : 6 Preparation Time :0:00

Categories : Ethnic/Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ortega chilies -- (whole)

2 pounds cheese (Mexican if possible) -- cut into 12 wedges

Masa harina

6 egg whites

6 egg yolks

1/2 teaspoon each of sea salt, red pepper flakes,

garlic powder,

paprika, chili powder, oregano, marjoram,

tarragon and cumin seed

 

Fill the 12 chilies with the cheese wedges, being careful not to split the

chilies. (If they should split, fasten them with a

toothpick.)

 

Moisten the outsides of the chilies and dip them into the flour. (If they are

not coated with flour the beaten eggs won't stick.)

 

Whip the egg whites until stiff and beat the egg yolks until fluffy. Combine

the whites, yolks and seasonings, by gently folding

them together.

 

Dip the chilies into the egg mixture, one at a time, and place them in a frying

pan of hot oil at 375°F. Fry on both sides until

golden brown and then drain them for a minute or two on paper towels. Serve the

chilies hot with salsa picante and chili relleno

sauce, olives, refried beans and brown rice.

 

Source:

" Mexican Vegetarian Cooking "

S(Formatted by):

" KES on 8/27/00 "

Copyright:

" 1983 Edith Metcalfe de Plata "

 

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Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 8g

Protein; 9g Carbohydrate; 213mg Cholesterol; 68mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 349 27282 0 0 0 0 0 0