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Tuesday, March 22, 2011

Chile Relleno’s



I made these the other night for a girls night out party with my daughter’s friends. We had so much fun enjoying Mexican food and visiting. I’ve been making Chile Relleno’s for years and they are a big favorite with my family.

Chile Relleno’s

6 eggs

3 tablespoons flour

1/2 cup oil

4 (4.25 oz) can chili’s

1/2 lb Monterey Jack cheese

On a counter spread a layer of paper towels. Open and drain the chili's in a colander, then lay them out on the paper towels. Cover with two more layers of paper towels and pat them down to dry the chili’s. Slice the cheese into strips and fill the chili’s with the cheese.

In a mixer beat the egg whites until stiff peaks form. Transfer to a large bowl. In the mixer bowl beat the egg yolks until thick and creamy, add them to the whipped egg whites, but don’t mix yet. Sprinkle the flour over the egg white, egg yolk mixture and carefully fold to just mix.

Heat a frying pan with 1/4 cup of the oil. Lay a chili in your hand and cover the top with the egg mixture, place the chili in the pan batter side down. Cover the chili with some more batter. Repeat with more chili’s until the pan is full. Let brown, then flip and brown the other side. Remove from pan and place on a paper towel covered platter and keep warm in the oven. Repeat with the rest of the chili’s and batter. If you have extra batter you can make a little puddle of batter in the pan and add a slice of cheese, then cover the cheese with a little batter. My kids always liked the fried cheese better than a chili rellenos.

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