Chiles Rellenos De San Diego
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Chiles Rellenos De San Diego
  Chiles  
Last updated 6/12/2012 1:14:26 AM. Recipe ID 43316. Report a problem with this recipe.
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      Title: Chiles rellenos de san diego
 Categories: Ethnic
      Yield: 6 Servings
 
      1 pk Taco seasoning mix
     16 oz Tomatoes
      7 oz Green chiles; canned
    1/4 lb Monterey jack cheese; *see
           -note
           Salt; optional
    1/4 c  Flour
      2    Eggs
    1/4 ts Cream of tartar
      1 c  Canola oil
 
  *Cut the cheese into 6 strips.
  
  1. For the spicy tomato sauce which goes on top, combine the taco
  seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce
  heat and simmer for 15 minute 2. If fresh chiles are used, cut off
  the stem ends and rinse with cold water to remove seeds. Broil the
  chiles until the skin browns and blisters. Peel the chiles
  immediately, while they are s ll warm. If canned chiles are used,
  gently rinse with cold water to remove seeds; pat dry. Stuff each
  chile with a strip of cheese. 3. Combine the flour and salt. 4.
  Separate the eggs. Beat yolks until lemon yellow and slightly
  thickened. Beat the whites until they are foamy. Add the cream of
  tartar and continue beating until the whites hold a stiff pea
  Carefully fold yolks into whites. 5. Heat the oil in a skillet. 6.
  Roll the stuffed chiles in the flour. Dip into egg batter. Fry in hot
  oil on each side until golden. Drain and serve with spicy tomato
  sauce.
  
  Yield: 6 rellenos.
  
  Recipe 




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Recipe ID 43316 (Apr 03, 2005)

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