Chili Rellanos (Stuffed Peppers)
¼ pound cheddar cheese
4-ounce can roasted and peeled long green chilis
1 egg white, beaten stiff but not dry
1 egg yolk, beaten
1 teaspoon flour
¼ teaspoon salt
For hors d’oeuvre:
2 slices bread
Mayonnaise
Garlic salt
Onion salt
Stuffed Peppers (above)
➔Cut cheese into oblong strips about ½ inch wide, 3 inches long and ¼ inch thick.
Wrap strip of peeled green chili around each piece. Fold egg yolk, flour and salt into
egg white. Dip cheese and pepper carefully into batter, carefully picking up one at a time.
With a spoon place each in a skillet; fry until golden-brown. Do not cook too rapidly.
Drain on absorbent paper.
For hors d’oeuvre:
➔Cut each slice into 3 strpis; trim off crusts; toast. Spread strips with mayonnaise
to which garlic and onion salt have been added. Spread stuffed pepper on each piece of toast.
Mrs. Grace Bailey, Denton, Texas - A Taste of Texas ©1968