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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican Chili relle, Chilis, Mexican 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1978
Calories From Fat: 1378
Total Fat: 156.4g
Cholesterol: 1147.7mg
Sodium: 2715.9mg
Potassium: 649.3mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 3g
Protein: 136.2g


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