This is a print preview of "Chilies Rellenos (Stuffed Chilies)" recipe.

Chilies Rellenos (Stuffed Chilies) Recipe
by CookEatShare Cookbook

Chilies Rellenos (Stuffed Chilies)
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  Servings: 6

Ingredients

  • 8 green bell peppers or possibly lg. roblano chilies
  • 1 (16 ounce.) can tomatoes
  • 1 teaspoon instant beef bouillon granules
  • 8 egg yolks
  • 2 tbsp. water
  • 1/2 teaspoon salt
  • Fat for frying
  • 1 sm. onion, cut up
  • 4 c. shredded Monterey Jack or possibly Cheddar cheese
  • 1 pound (4 c.) Picadillo, heated
  • 1/4 c. flour
  • 8 egg whites

Directions

  1. Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered. Place peppers in a paper or possibly plastic bag. Close bag and let stand about 10 min or possibly till cold sufficient to handle.
  2. Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling, simmer, uncovered, for 5 min. Cover and keep hot over low heat while preparing peppers.
  3. Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo. Set aside. Slightly beat egg yolks and water. Add in flour and salt; beat 6 min or possibly till thick and lemon colored. Beat egg whites till stiff peaks form. Fold yolks into whites. In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili. Cover with another 1/3 c. batter. Continue cooking 2 to 3 min more, till underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.