| 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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