Chili Rellanos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 fresh pablano or pasilla chili peppers16oz queso fresco3 large eggs seperated1/2 c floursaltpepper
Roast Chilis over an open flame until skins are charred. Place in a plastic bag wrapped in a kitchen towel to cool. Peel chilis under running cold water, removing seed and most membranes. Drain & set aside
Divide Queso fresco into 12 wedges that will fit into chilis, stuff chilis. Dredge chilis lightly in seasoned flour.
Whip egg whites to soft peaks, whip egg yolks until lemony, blend yolks and remaining flour into egg whites.
Dip each chili into batter and fry in a preheated skillet sprayed with Pam or similar cooking spray until golden brown. Top with salsa or warm seasoned tomato sauce if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WOODNROSES.
Divide Queso fresco into 12 wedges that will fit into chilis, stuff chilis. Dredge chilis lightly in seasoned flour.
Whip egg whites to soft peaks, whip egg yolks until lemony, blend yolks and remaining flour into egg whites.
Dip each chili into batter and fry in a preheated skillet sprayed with Pam or similar cooking spray until golden brown. Top with salsa or warm seasoned tomato sauce if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WOODNROSES.
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 6.3 g
- Cholesterol: 65.4 mg
- Sodium: 65.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.3 g
- Protein: 6.6 g