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Chiles Rellenos

From Russellville Community Market

<p>A useful recipe for use of chile as a side or main dish.</p>
Source: New Mexico State University Circular No.396 (Entered by Bluebirdhill Berryfarm)
Serves: Six

12 Peppers with stems
1 Lb. Cheese, grated
1 small Onion, Chopped
4 Eggs, seperated
3/4 tsp. Baking powder
4 Tbsp. Flour
1/4 tsp. salt

Step by Step Instructions
  1. Peel chile and open small slit below stem and remove seeds being careful not to break pod.
  2. Combine cheese and onion then fill pod carefully. Dip pods in batter and fry in deep fat at 360 -365 degree until golden brown.
  4. Separate eggs and beat whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks, blending well.
  5. Fold beaten whites into yolk mixture. Dip stuffed peppers in batter then fry in deep fat