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Chile Rellenos
Chile Rellenos
- 8 large green chiles OR 2 cans of green chiles
- 8 finger-width pieces of asadero or other cheese
- 4 egg whites
- 1 cup milk
- 1 cup white flour
- 1 tsp. salt
- 1/4 tsp pepper
- 1 tsp oregano
- Vegetable oil, grated cheese, sour cream, or chopped cilantro (optional garnish)
1. If using fresh chiles, hold the chiles over a flame and blacken their skin all over. Peel off the skin. Slit one side and carefully remove seeds.
2. Stuff each chile with a piece of cheese.
3. Beat the egg whites until they form peaks.
4. Mix together the milk, flour, salt, pepper, and oregano.
5. Gently stir in the egg whites.
6. Heat 1" vegetable oil in a frying pan.
7. To cook, dip each chile in the batter, then fry until light brown.
8. Serve with garnish, if desired.
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Last Updated:
April 20, 2006
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Chile Rellenos
- 8 large green chiles OR 2 cans of green chiles
- 8 finger-width pieces of asadero or other cheese
- 4 egg whites
- 1 cup milk
- 1 cup white flour
- 1 tsp. salt
- 1/4 tsp pepper
- 1 tsp oregano
- Vegetable oil, grated cheese, sour cream, or chopped cilantro (optional garnish)
1. If using fresh chiles, hold the chiles over a flame and blacken their skin all over. Peel off the skin. Slit one side and carefully remove seeds.
2. Stuff each chile with a piece of cheese.
3. Beat the egg whites until they form peaks.
4. Mix together the milk, flour, salt, pepper, and oregano.
5. Gently stir in the egg whites.
6. Heat 1" vegetable oil in a frying pan.
7. To cook, dip each chile in the batter, then fry until light brown.
8. Serve with garnish, if desired.
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VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories
Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
April 20, 2006
Site Map II Privacy Policy II Links
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