Pattis Chiles Rellenos Recipes
PATTI'S CHILES RELLENOS
It doesn't get any easier than this! I came up with this one day because I wanted Chili Rellenos and didn't know how to make the crunchy batter. I use the Pepper Jack cheese because it gives it a little kick. Servings depend on how many chili's are in the can.
Provided by Patti Hurley
Categories Peppers
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 3
Steps:
- slice cheese into 1/2"x1/2" strips.
- Insert a cheese strip into 1 chili and roll up in 1 egg roll wrapper envelope style.
- Then fry in oil on med-hi until golden brown on all sides.
- You can serve like this or smothered in Green Chili Sauce if desired.
Nutrition Facts : Calories 136.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 14.8, Sodium 215.7, Carbohydrate 17.4, Fiber 1, Sugar 1.9, Protein 6.5
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- Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
- Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.
- In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
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