Title: Chiles Rellenos Con Quesos (Chiles Stuffed Wi
Categories: Mexican, Chili relle, Chilis
Yield: 1 Servings

8 Fresh, frozen or 2 (4 oz)
-cans green chilies
1 lb Monterey jack cheese
4 Eggs
4 tb Butter, margarine or lard
-parsley (garnish

Peel fresh peppers by placing on an open flame until browned. Wrap chilies
in a damp cloth to steam for five minutes. Pull peeling off.

Slit green chiles. Cut cheese into slices that will fit into the green
chile slits. (Be sure to remove seeds and membrane)

Prepare a batter by using one egg for every two chiles and one tsp of hot
water to each egg, plus enough flour (1 tbsp per egg) to make a thin
batter. Beat egg whites until they form soft peaks. Fold in beaten egg
yolks and flour.

Drop the batter (the size of a 6-in.x4-in.oval) onto a greased fry pan.
Place a stuffed chile on it and cover with batter. Cook over low heat until
golden. Turn with spatula and brown on other side. Drain on paper towels.
Place in baking dish, cover with sauce, and top with grated cheese.

Heat in 325 F oven til cheese melts (about 15 mins) From: Sallie Krebs
Date: Tue, 07-1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini