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Chiles Rellenos

From Spa City Local Farm Market Co-op

<p>A wonderful way us use chiles as a side or as a main dish.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Serves: Six

12 Chile with stems.
1 Lb. Cheese, grated
1 small Onion, diced fine
4 Seperated Eggs
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. Salt

Step by Step Instructions
  1. Peel chile, open small slit below stem and remove seeds. Combine cheese and onion. Fill chile carefully to avoid breaking. Dip stuffed chile in batter and fry in 360-365 degree oil until golden brown. Turn only once.
  2. BATTER: Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yokes, blending well. Fold beaten whites into yolk mixture. Dip chiles in batter before frying.