Chili Rellenos

1. 1

   Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly.

2. 2

   Put in plastic bag for a few minutes until cool enough to peel.

3. 3

   Slit chilies and remove seeds.

4. 4

   Put 1/2 x 1/2-inch piece of cheese about 1-inch shorter than length of pepper in slit of pepper.

5. 5

   Roll in flour.

6. 6

   Separate eggs.

7. 7

   Beat egg whites until almost stiff.

8. 8

   Beat yolks with water, 3 tablespoons flour and salt until thick and creamy.

9. 9

   Mix with egg whites.

10. 10

    Dip chilies in batter and fry in oil until coating is lightly browned.

11. 11

    Turn and brown opposite side.

* Per serving · 4 servings · Values may vary.

No additional tips available.