Chilies Relleno Recipe
Ingredients:
6 Pablo peppers12 oz. Colby cheese, grated
12 oz. Monterey Jack cheese, grated
3 egg whites
Cooking Directions:
Mix cheeses together. Cut off tops and remove insides from peppers. Pan toast the peppers in frying pan; then peel and stuff with cheeses. Beat egg whites until stiff and dip peppers in egg and roll in flour.Fry in deep fat until golden brown. Remove, drain and place in baking dish. Sprinkle with shredded Colby and Monterey Jack cheese and bake at 300 degrees until cheese melts. Top with chili or salsa.
Other Recipes you might like:
Chili Relleno (hors D'oeuvres), Empanadas, Empanadas, Puerto Rican Fried Meat Pies (empanadas)
