
Chile Rellenos
You can use mild chileAnaheim peppers or Poblanos that you roast and peel or use can use canned green chiles. I made 30 Chile Rellenos. Before you get started get your ingredients and utensils out and ready.
30 roasted peeled chiles. If they were plump, I sliced them lengthwise and made 2 servings
8 wonderful, vegetarian fed, non-caged chicken eggs
Pepper Jack Cheese
Brown Rice Flour and a bit of butter/oil for the pan.
1. Separate your egg whites and yolks into separate bowls. Using an electric mixer beat egg whites until very stiff.
2. Using a different whisk and bowl beat yolks.
3. Fill each chile with a strip of cheese
4. Roll each filled chile in a plate of Rice Flour
5. Carefully fold egg whites into yolks. Careful to keep a fluffy as possible.
6. Add about a teaspoon of butter/oil to non-stick skillet. Heat
7. With your hands, carefully hold a filled chile and dip into the egg mixture. Lay onto skillet. Repeat making sure you leave a bit of space in between the chiles in the skillet. Brown on one side and gently flip over. Brown the second side.The chile rellenos look like little golden rolls. Stack single level. Since I was taking these to a dinner, I layered them in between foil. Yum
Gloria, this sounds yummy! I grow peppers each year, this year Mariachi, pretty hot!
ReplyDeleteEileen
I think this sounds wonderful. will try it on my family
ReplyDeleteYummy! ;>)
ReplyDeleteHi Eileen - You must make an amazing Salsa!
ReplyDeleteHi Jody - Let me know how they turn out!
ReplyDeleteHi I love yummy vegetarian recipes. I just did a post on Eggplant Parmesan, another vegetarian classic
ReplyDeleteHi Gloria - these look delicious , Ive never heard of this dish but im definitely going to give a go, thankyou x
ReplyDelete