|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Tip: Try chili relleno for more results.
Results 1 - 10 of 27 for fried chili relleno
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Drain and slit ... once gently. Drain rellenos on paper towels. ... heated Ortega Green Chili Salsa. Leftover chilies ... Makes about 6 Chilies Rellenos.
Stuff each chili with cheese. Roll ... into batter. Fry in hot oil, 400 degrees or 200 degrees C. Drain on paper towels. Serve with salsa. Makes 5 to 6.
1. Drain chillies and pat dry with paper towels. 2. Grate cheese. Shape cheese into 6 logs and put 1 inside each chilie. In a frying pan heat about ...
Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. ...
Broil peppers until skin is bubbly. Remove from oven. Put in plastic bag. Let cool. Peel outer layer of skin. Slice down one side and remove seeds. ...
Wash and de-seed green chili peppers. Drain on ... eggs instead of 6. Mix ingredients together. This is a good accompaniment to Chili Rellenos or Tacos.
1. Wear rubber gloves to handle raw peppers. Use a grill or frying pan sprayed with Pam to blister the peppers over low heat. Peel the clear cover ...
Stuff each chile with cheese. Dredge chilies in seasoned flour. Beat egg whites until stiff. Beat yolks until creamy. Fold yolks and flour into ...
Cook hamburger, salt and pepper as for tacos. Cut longhorn cheese in 20 to 22 strips. After meat is cooked you can begin filling chilies or let meat ...
Wash pepper, hold ... green chilies). Fill chili with cheese. Beat ... dissolved. Pour over chilies. Cover and cook in 350 degree oven for 20 minutes. Yield: 2
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