Chili Rellenos Old School
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 Large Pablano Peppers (topped and seeded)12 oz Great Value Monterey Jack Cheese (cut into 1 1/2 oz spears.7 Egg Whites (room temp) (beat to firm peaks)1/2 tsp Garlic Salt1/4 tsp Black Pepper1 cup Flour (only .5 cup is used)
1) Heat & Blister Peppers (open flame works best or use broiler) then place in a closed paper bag for 10 Min. then peel all blistered skin.
2) Stuff with Cheese Spears
3) Sprinkle with 1/2 tsp Garlic Salt
4) Combine flour, pepper and remaining garlic salt the dust Peppers with flour.
5) Bring 2 Cups Peanut oil to medium high temp in a large skillet
6) Beat Egg whites to stiff peaks then coat dusted peppers with egg whites.
7) cook 2 Rellenos at a time, keeping separate. use metal spatula to baste top of Rellenos then turn. Cook about 2 minute per side. Remove and drain. Repeat till all are cooked.
Serving Size: Makes 8 Rellenos
Number of Servings: 8
Recipe submitted by SparkPeople user JMW65483.
2) Stuff with Cheese Spears
3) Sprinkle with 1/2 tsp Garlic Salt
4) Combine flour, pepper and remaining garlic salt the dust Peppers with flour.
5) Bring 2 Cups Peanut oil to medium high temp in a large skillet
6) Beat Egg whites to stiff peaks then coat dusted peppers with egg whites.
7) cook 2 Rellenos at a time, keeping separate. use metal spatula to baste top of Rellenos then turn. Cook about 2 minute per side. Remove and drain. Repeat till all are cooked.
Serving Size: Makes 8 Rellenos
Number of Servings: 8
Recipe submitted by SparkPeople user JMW65483.
Nutritional Info Amount Per Serving
- Calories: 376.5
- Total Fat: 29.2 g
- Cholesterol: 45.0 mg
- Sodium: 318.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.2 g
- Protein: 17.7 g
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