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Chiles Rellenos

Complete a meatless dinner by adding beans, rice, and a salad to this classic cheese and Chile dish.

Serves 2-4

8 ounce Whole green (mild) chilies, canned
1/4 pound Sharp cheddar cheese
1/4 pound Monterey jack cheese
3 Eggs, separated
Oil for frying

Make a slit down one side of the chilies. Gently remove any seeds. Cut the cheese into strips that will fit inside the chilies. Fill the chilies with a strip of each type of cheese. Close the chili, gently roll in flour and set aside. In a heavy skillet, heat 1/2 inch of oil to 375. Beat the egg whites until foamy. In a separate bowl, blend the yolks with 1 Tablespoon of water and 3 tablespoons of flour. Fold this mixture into the egg whites. Carefully dip each chili into the batter. Gently place them in the hot oil. Cook about 2 minutes on each side. Drain briefly on paper towels. Repeat for all chilies. Serve warm, topped with room-temperature salsa.