Chile Rellanos - Kraft Recipes Top
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Chile Rellanos

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Make It

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  • Make a slit in the side of each deseeded chile. Stuff with cheese sticks. Dredge chiles with flour.
  • In a bowl beat egg whites until they form stiff white peaks. Set aside. In another bowl beat the yolks with water, 3 Tbsp. of flour and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture. Fry in 2-3 inches of oil until golden brown or put mixture into a Pam sprayed casserole.
  • Put chiles in mixture and bake in 350°F oven until cooked through...time depends on size of peppers.


I don't make a sauce anymore. I use store bought picante sauce served individually. I have never fried mine...only baked them. Very yummy. I strongly recommend trying them with Pasilla peppers.

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