Chilies Rellenos
Yield
4 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
peanut oil
|
|
| 4 | ounces |
hot chili peppers
|
|
| ½ | pound |
cheddar cheese
|
|
| 2 | large |
eggs
separated |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
for dredging |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
peanut oil
|
|
| 115.6 | ml/g |
hot chili peppers
|
|
| 226.8 | g |
cheddar cheese
|
|
| 2 | large |
eggs
separated |
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
for dredging |
|
Directions
Pour oil in electric deep fryer.
Preheat at 425 degrees F for 25 minutes.
Meanwhile, drain green chili peppers.
Discard seeds and cut into 12 strips.
Cut cheese into 12 cubes.
Wrap a chili strip around each cube of cheese; dredge each in flour; set aside.
Beat egg whites to a soft peak.
Beat together egg yolks, flour and salt until mixture is smooth; fold in beaten whites.
Coat each cube with egg mixture, drop in hot oil.
Fry until golden brown.
Spoon hot oil over chilies while frying to brown tops.
Remove.
Drain.
Serve on warm platter topped with red chili sauce or try rellenos sauce.
