Prep 15 mins
Cook 3 mins
This is my original recipe adapted from one that I have used for years to include the extra ingredients to qualify for entry in the spring 2003 ready set cook contest. A side of refritos would compliment, sangria for a beverage.
- Remove stems from chilies, make a long slit on one side and remove seeds and membrane, Tradition calls for these to be broiled and peeled but i never bother stuff chilies with equal portions of first four ingredients.
- Mix eggs, flour, oil, baking powder and salt in a bowl.
- Dip stuffed chilies in batter.
- Fry til golden.
- Dust with cayenne.
- Add teeth.
- Alternately you can omit the batter, make a very thin one egg omelet, roll the stuffed chilies in that and fry till chilies are al dente.
These are great. I had to use quite small chilies, so I slit them lengthwise. I was a bit worried that the filling would spill, so I sprinkled them with cornstarch and then dipped them in batter and fried them. Nothing spilled. Also, because of the size of the chilies, I chopped up the vegetables very fine (peeling, chopping and draining the tomato separately), before mixing them with the cheese and crab. The asparagus was thin, so it didn’t need blanching. Thank you for the recipe.
love rellnos and this one is different, I liked the crab an vege together. very good
Being from Texas we enjoy all types of Mexican food. This recipe is a delicious way to get good servings of protein and vegetables. A nutritious meal with plenty of vitamins and calcium. Good luck. Alley