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Chiles Rellenos

From ALFN Local Food Club

<p>A wonderful way to use chile pepper as a side or a main dish.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Serves: Six

12 Large chiles with stems
1 Lb. Cheese, grated
1 small Onion, diced fine
4 Seperated Eggs
3/4 tsp. Baking powder
4 Tbsp Flour
1/4 tsp Salt

Step by Step Instructions
  1. Peel Chile, open small slit below stem and remove seed. Combine cheese and onion then stuff chile using care not to break flesh. Dip in batter and fry in 360-365 degree oil until golden brown turning once.
  2. BATTER: Beat egg whites until stiff. Beat yokes until thick. Sift together dry ingredients and add to yolks blending well. Fold beaten egg whites into yolk mixture. Dip stuffed peppers in batter before frying.