| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Fixed | 2 | Servings | |
INGREDIENTS
| 2 | Whole poblano peppers | |
| 2 | tb | Velveeta cheese |
| 1 | c | Cornstarch |
| 1 | c | Bread crumbs; seasoned |
| 1 | Whole egg; beaten |
INSTRUCTIONS
Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for 1/2 hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : This produces a large crisp cheese stuffed pepper for those that do not like the "eggy" coating on traditional Relleno's. Recipe by: John A. Gunterman Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 13, 1998
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