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chilies rellenos



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  • Carbohydrates: 365.5
  • Fats: 32.0
  • Dietary Fiber: 12.0
  • Minerals: 21.0
  • Proteins: 43.0
  • Vitamins: 60.0
  • Water: 7.0


  1. Drain and rinse the chilies
  2. And cut a slit down the side of each
  3. Gently remove seeds& pith inside
  4. Stuff each chili with a 1 / 2-inch square piece of cheese 1-inch shorter than the chili
  5. Slightly overlap the cut edges of the chili to hold cheese inside
  6. Roll each chili in flour in a shallow pan to coat all over
  7. Gently shaking off excess
  8. Beat the egg whites into soft peaks
  9. Separately beat the yolks with 1 tbs water plus the flour and salt until thick& creamy
  10. Fold the beaten whites into the yolk mixture
  11. Heat about 1 inch of oil in a large skillet over medium heat
  12. Dip the stuffed chilies into the fluffy batter
  13. Place them in a saucer
  14. And slide them into the hot oil
  15. When the bottoms are golden brown
  16. Gently turn
  17. Using a spatula and a fork
  18. And cook other side
  19. 3-4 minutes per side
  20. The coating will be fluffy
  21. Drain on paper towels

Step 13

Total Time in Minute 25

Ingredients Count 6

cooking chilies rellenos

See More Relate Photo


Green chilies

Monterey jack cheese





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