Mom Pat's Chiles Rellenos

Submitted by Dienia B.

"Mom makes these. They are not hot and make a simple dinner. These are good for lent or if you're going meatless for any reason. It's hard explaining a simple way of doing this. I hope I did it for you. Nothing is measured; we just do it so I'm figuring on my fingers and toes the measurements,lol."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 2

ingredients

• 6 eggs, separated
• 1 (4 ounce) can whole Ortega green chilies
• 3⁄4 cup grated monterey jack cheese
• 3 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup oil
• 1⁄2 cup salsa

directions

1. Separate the eggs. Beat the egg whites until stiff.
2. Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
3. Stuff about 1/4 cup of cheese inside chilies.
4. Beat egg yolks in a separate bowl with salt and pepper.
5. Fold yolks into the beaten egg whites gently.
6. Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
7. Repeat with remaining chilies.
8. Pour remaining eggs over all.
9. Brown lightly (watch so you don't scorch eggs)and turn over.
10. Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
11. Can serve with salsa on top.

Reviews

[Chef Aduladi]

an easy breakfast dish or vegatarian dinner