chile relleno

1. 1

   take a pairing knife and cut around the stem to remove seeds, place chiles on baking sheet and put them in oven at 400 turning over once skin starts to bubble up.

2. 2

   when all the chiles skins are bubbled remove from heat, after cooling down a bit peel skin off.

3. 3

   slice mozarella cheese in slices big enough to stuff the chiles and place them inside the chiles.

4. 4

   dip chile in egg water mix then flour salt mix then back in egg mix and place in heated fry pan with oil.

5. 5

   repeat these steps for all chiles.

6. 6

   cook each side until golden brown.

7. 7

   serve with beans or rice, enjoy...

* Per serving · 4 servings · Values may vary.

No additional tips available.