Chili Rellenos Con Queso

 Cookjackson6
3
(2) 2 Reviews
Prep Time
0
min.
Total Time
2
hr.
30
min.
Servings

12 chili rellenos

What You Need

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Make It

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  • Remove outer skin of chilies. Slit one side and remove the veins and seeds and place chilies on a baking sheet 5"-6" from broiler. Set oven to 450 degrees and leave oven door open.
  • Turn chilies while they cook and let them blister (do not burn) evenly. Remove from oven and plunge immediately into ice water. Peel stem downward and remove the rest of the seeds.
  • Stuff chilies with cheese. Don`t break chilies. Mix flour, salt, and pepper. Add milk, cooking oil and eggs until a smooth batter is formed. Let stand for 2 hours.
  • Then roll chilies in batter and fry in hot cooking oil, turning until evenly brown. Drain, serve with red chili sauce.
  • For chili sauce; blend cooking oil, flour, garlic, cook until mixed well. Add chili powder, water, and salt and stir over moderate heat until completely combined and slightly thickened. Pour over chili rellenos and serve.

Notes

Can be served as a snack, appetizer, or as a main dish. Let batter stand for 2 hours in refrigerator, before rolling chillies in batter.

Ratings & Reviews

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  • WHALEY19905 |

    was getting ready to start this recipie and I'm glad I read it all first. Why would you go to all the work of getting the peppers ready and then make the batter and wait for two hours. That info sould be the first thing you read.

  • big al5 |

    If your a person that likes peppers and cheeze this is very good.

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