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July 1998 Issue
Mexican Medley
by Philip R. Gantt
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Chile Rellenos This is a dish served regularly in a truly Mexican household.
  • 8 to 10 green Anaheim chiles (2 per person)
  • 4 eggs
  • ½ cup sifted flour
  • 1 small sliced onion
  • 1 lb. jack cheese, sliced to length of chiles
  • ½ cup vegetable oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
Roast the chilies in the broiler, turning frequently, until the skins begin to brown on all sides. After roasting, place the chilies in a paper sack, close the bag, and let cool for half an hour.

Peel the chilies, leaving the stems on. Slit each chili on one side and remove the seeds. Stuff each chili with a slice of cheese and some onions. Refrigerate for about 6 hours (best prepared ahead of time).

Separate the egg whites from the yolks and whip the whites until they peak easily. Fold in the yolks, salt and pepper. Coat each of the stuffed chilies in flour, then dip in the egg mixture. Fry each of the chilies in hot oil until golden brown. Serve with salsa, tortillas and refried beans.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

 
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