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CHILI RELLENOS 1 to 2 green ancho chilies per serving 1 egg per serving 2 oz. Monterey Jack cheese per serving flour Red Sauce: 1 can stewed tomatoes 1/4 tsp. oregano salt to taste 1 tsp. chili powder 2 Tbsp. chopped onion garlic or garlic powder Roast the chilies over a fire or in the oven in a wet paper bag until the skin peels off (don't blacken), or slip into boiling water to remove skin. Remove seeds from chilies by making a small slit in the side. Stuff cheese into chilies through slit. Beat egg white until stiff and fold into beaten yolk. Dip pepper in egg, then flour, then into egg again. Fry quickly in deep oil (olive, peanut or vegetable oil) until golden. Drain and serve immediately topped with red sauce. Red Sauce: Simmer all ingredients together for 10 minutes. Serve hot or cold as topping for Mexican dishes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |