INGREDIENTS

INSTRUCTIONS

Mrs. Ana Begue de Packman, modernized by Joanne Dean
This modernized version of chili rellenos arguably could be included in the
section on the early twentieth century. For those preferring the authentic
taste of the rancho period version, use fresh ancho or pasilla chills and
roast them before peeling and seeding them. Replace the canned tomato soup
with a sauce of chills, onions, and tomatoes. Surprisingly, cheese was used
only modestly in the rancho period, though its use here is authentic.
According to the donor, chili rellenos were served as an al fresco dinner
to celebrate the chili harvest.
Be careful to buy the right kind of pepper. You do not want the little,
very hot ones. Remove the chilis from the can and drain them as well as
possible. Slit the peppers open and scrape as many seeds as possible from
them unless you like your food very hot; the seeds and adjacent pith
contain the capsaicin that makes chilis hot.
Stuff the chilis with half-inch cheese wedges. Roll each chili in flour.
Separate the eggs; beat the egg whites until stiff; beat the yolks
separately; combine with a gentle hand. Dip the chilis in the beaten eggs
and fry in enough salad oil to coat the bottom of a pan. Drain the chilis
and place them in a casserole containing heated tomato soup diluted with
1/2 soup-can of water. Heat the casserole in the oven when all the peppers
are finished, or use a chafing dish.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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