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LOCATION: Recipes >> Mexican >> Chiles Rellenos 02

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Chiles Rellenos

10oz can whole green chilies (Or roast your own)
3/4 pound cheese, cut into 1"x 1/2" strips
salt
flour
4 eggs, separated
1 Heaping teaspoon flour
Oil

Drain chilies and pat dry. Remove seeds. Place strips of cheese
inside chilies. (I roast my own chilies so I get a stem to use as
a handle when cooking) Lightly salt chilies and roll in flour. Set
aside. Beat egg whites until stiff. Beat egg yolks and add 1 heaping
teaspoon flour. Fold egg yolk mixture into egg whites. Dip each
chile in batter to completely coat. Pour oil into a large skillet
to a depth of 2 inches and heat. Place chiles in hot oil and brown
on both sides. Remove with slotted spoon, drain and serve while
hot.

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