Chiles Rellenos With Cheese

1. 1

   Stuff peppers with shredded cheese. Dip in milk, and dredge in flour. Set aside.

2. 2

   Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Beat egg yolks until thick and lemon colored; gently fold yolks into beaten egg whites.

3. 3

   Dip each pepper in egg mixture, and fry in deep hot oil (400u00b0) for 2 to 3 minutes or until lightly browned, turning once. Drain well on paper towels. Serve with Salsa de Tomates.

4. 4

   Note: For guests, you may want to serve a variety of additional sauces, such as Hot Pepper Sauce, Fresh Tomato Sauce, Cheese Sauce, or any sour cream sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.