Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
solution for about 30 minutes.) Rinse the chiles and pat them dry. Stuff the chiles until they are well filled out. If you are using bell peppers, add some chopped fresh chile to make them a little picante. Set them aside on paper toweling while you make the batter. Prepare the batter: Heat the oil until it starts to smoke. Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition. Pat the chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Coat them with the batter. Fry the chiles in the hot fat, turning them from time to time, until they are an even gold all over. Drain the chiles on the paper toweling and place them in the tomato broth--it should come about halfway up the chiles--to heat through over a low flame. Serve immediately. Variation: Chiles Rellenos De Queso (Chiles Stuffed With Cheese) Follow the instructions for Chiles Rellenos but stuff the chiles with slices of mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the braided queso de Oaxaca is generally used. garhow@hpubmaa.esr.hp.com Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Posted to EAT-L Digest by Walt Gray on Sep 18, 1997
