Stuffed Peppers

by Christina J. Tovar, posted on 2009-03-04 20:24:01

By Christina J. Tovar

 

Although I’m not of fan of spicy foods, Chile Rellenos are delicious and easy to make. I think the combination of the cheese and egg balance out the degree of intensity coming from the Chile. Finish this recipe by topping with your favorite sauce or salsa.

2 chiles, (roasted and peeled)  
1 1/3 oz cheese, Monterey jack 
oil, for frying 
1 eggs 
1 cup flour 

Take the chile and cut a slit across on side and remove all seeds, leaving stems on.

Cut cheese into thin slices

Put cheese into the slit.

Pour oil into deep pan about ¼ deep

Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.

Roll chiles in flour, and then dip in egg mixture to coat. Fry in hot oil until golden brown.

 

 

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