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Chili Rellenos

Chili Rellenos

Chili Rellenos

Buy fresh green chili peppers.

Toast lightly on all sides in small amount of hot oil.  Then wrap in damp dish towel and put into plastic bag for 4 or 5 minutes.  Remove and peel.

Beat egg white until very stiff (does better at room temperature)  Add yokes and beat.  Fill chilies with sharp cheddar cheese, dip into flour then egg mixture.  Fry until golden grown.



Chili Relleno Casserole


6 eggs, separated

1 Tablespoon flour

1/4 Teaspoon pepper

1 Can green chilies (4 0z.)

1/2 Lb. cheddar cheese

1/4 Teaspoon salt

Garlic powder to taste

Beat egg whites until stiff.  Mix flour, salt and pepper with egg yolks.  Fold in egg whites.  Pour 1/2 the batter into greased 2x7x13 inch pan.  Lay chilies over mixture, then cheese slices.  Put  in other 1/2 batter.  Bake 25 min. at 325 degrees.




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