Chile Rellenos

Instructions

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   Ingredients

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   7 Fresh Green Chilies or (1 can whole green chilies, Ortega)

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   7 Fresh Chicken eggs

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   1. If you can buy fresh green California chilies broil them 2" from the

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   heating element, turning often until all sides are blistered. Wrap in

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   damp towel for 5 minutes. Peel skins. Canned whole green chilies

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   can be substituted. Make a small slit in each Chile and stuff with one

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   oz. of cheese.

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   2. For each pepper use 1 egg. Separate egg whites and beat until very

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    stiff. Beat yolks until light yellow and add 1 tsp. whole wheat flour per

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    egg. for low-fat diets eliminate yolks. You can use egg-beater.

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    3. Heat a cured cast iron or Teflon pan. Lay a strip of batter the length of

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    Chile. When batter is set lay the Chile on top and cover with batter.

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    Turn and cook each side for approximately 3 minutes. You may serve

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    plain or cover with ranchero sauce. To keep warm place in covered

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    pan in the oven at lowest temperature setting.

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    One Chile is one serving.