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Name: Chili Rellenos Con Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 cn Long green chilis; (4 in; 5 Eggs plus 1 white; Flour; 4 sl Jack cheese; halved; 1 lg Can condensed tomato soup; 2 tb Salad oil

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INGREDIENTS

2 cn Long green chilis; (4 in
5 Eggs plus 1 white
Flour
4 sl Jack cheese; halved
1 lg Can condensed tomato soup
2 tb Salad oil

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 on Feb 09, 1998

NOTES

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Chili Rellenos Con Queso

2 cn Long green chilis; (4 in
5 Eggs plus 1 white
 Flour
4 sl Jack cheese; halved
1 lg Can condensed tomato soup
2 tb Salad oil

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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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 1 Servings

Calories: 371
Calories from Fat: 82 (22%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.5mg		0 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 371

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