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Ingredients
- 1 large can of green chili peppers
- 20 1 inch wedges of montery jack cheese (1 large bar)
- 10 large eggs
- 1 chopped onion
- 1/2 bell pepper
- one clove garlic
- 2 cans tomato sauce
Details
Preparation
Step 1
Rinse and seed the chili peppers. Place a wedge of cheese in each. Separate the eggs and whip the whites until stiff; set aside. Whip the yolks until fluffy and add 10 tbsp. of flour while beating until all are added. Fold yolks into the whites. Put a heavy skillet onto medium heat and 1 inch of canola or peanut oil. Take each chili and roll in egg mixture. Drop into hot oil and fry each side until golden brown. Drain on paper towels and then lay into a baking dis overlapping.
Sauce:
Saute the onion, bell pepper and crushed garlic in olive oil until soft and golden. Add the tomato sauce and 2 cans of water. Simmer for 30 minutes and season with salt and pepper. Pour over the rellenos and bake for 30 minutes at 350 degrees.
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