Chili Rellenos

1. 1

   Drain chilies, rinse and cut a slit down the side of each. Stuff with a piece of cheese.

2. 2

   Slightly lap the cut edges to hold the filling.

3. 3

   Roll in flour.

4. 4

   Separate eggs; beat whites until they form soft peaks.

5. 5

   Beat yolks with 1 tablespoon water, 3 tablespoons flour and 1/4 teaspoon salt until thick and creamy.

6. 6

   Fold into whites.

7. 7

   Dip stuffed chilies into fluffy batter, place on saucer and slide into hot oil.

8. 8

   When bottoms are golden, gently turn and cook other side, 3 to 4 minutes per side.

9. 9

   Drain on paper towel and garnish with shredded cheese or green onion tops, chopped.

* Per serving · 4 servings · Values may vary.

No additional tips available.