CHILES RELLENOS

Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles and flour them before dipping in batter.

Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.

Place a slices of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.

Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.

or a simple batter, whip 5-7 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.

One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

Remove chiles from the oil and drain on paper towels. Serve immediately

you can also make salsa and cooked them in salsa to give them better taste

salsa ingredients:

onion

tomatoes

salt

green chili jalapenos

knor suiza

tomato sauce (can )

slice tomatoes onions and chilies and fry with oil for about 10 minutes add a can of tomato sauce and half cup of water add knor suiza and salt to taste let it steam for about 10-15 minutes in low fire

add chilies and let them sit on salsa for about 10 minuites before you serve

Enjoy my family!!