Chiles rellenos (stuffed chiles)
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Chiles rellenos (stuffed chiles)
  Chiles    Mexican  
Last updated 6/12/2012 12:57:14 AM. Recipe ID 19706. Report a problem with this recipe.
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      Title: Chiles rellenos (stuffed chiles)
 Categories: Mexican, Cheese/eggs
      Yield: 6 Servings
      1 c  Chopped onions
    1/2 c  Chopped green bell pepper
      1 ds Minced garlic
      2 tb Oil
      2 lb Canned whole tomatoes
           - cut up
    1/2 ts Salt
    1/8 ts Black pepper
    1/4 ts Ground oregano

      6    Eggs; separated
      1 ds Salt
      6    Canned whole green chiles
      9 oz Shredded cheddar cheese
  Melted shortening for deep frying To make sauce, saute onions, green
  pepper and garlic in oil until onions are tender. Add tomatoes, 1/2
  teaspoon salt, pepper and oregano. Cover and simmer 15 minutes.
  Meanwhile, beat egg whites with dash of salt until stiff. Fold in
  beaten yolks and mix well. Stuff each chile with 3 tablespoons
  cheese. Heat shortening in large skillet. Drop heaping tablespoon egg
  mixture into hot shortening and spread with back of spoon. Place 1
  stuffed chile on egg mixture and cover with another spoonful of egg,
  sealing batter around chile. Fry until puffy and browned on each
  side, turning gently. Drain on paper towels and keep hot while frying
  remaining chiles. Serve with sauce. Created 

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Recipe ID 19706 (Apr 03, 2005)

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