These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Chiles Rellenos

From Conway, AR

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


Ingredients
12 Large peppers with stems
1 Lb. Cheese
1 Small Onion, diced fine
BATTER
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 seeds. Combine cheese and onion. Fill chile carefully to avoid breaking. Dip stuffed chile in batter before frying in 360-365 degree oil turning only once.
  2. BATTER: Beat egg whites until stiff. Beat yolks until thick.Sift together dry ingredients and add to yolks, blending well. Fold beaten egg whites into yolk mixture. Dip stuffed chiles then fry.