Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Sea of Cortez Chiles Rellenos

Submitted by: Mary on 02/11/2005
1666 views
2.56 avg rating
169 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

8 Large Aneheim or poblano chiles [stems attached]
20 Large prawns, shelled & deveined
2 T Olive oil
1/2 t Cayenne pepper
1 lb Grated Monterey jack cheese
1 C Almond flour

1 T Paprika
2 1/2 t Salt
1 t Ground black pepper
Oil for frying
4 Egg yolks [beaten]
4 egg whites {beaten almost to meringue)
1/2 C Sharp cheddar cheese
Green tomatillo salsa

Directions

Coat prawns in olive oil with cayenne and 1 tsp. salt. Barbecue prawns or cook in a skillet until pink [about 2 minutes on each side] Cut praws in half lengthwise.



Roast peppers on barbecue until skins are charred. Cool and peel.



Slit the peppers and stuff with Monterey jack cheese and 4 prawn halves.



Fold in the egg whites with the yolks. Mix together the almond flour, paprika, salt & pepper.



Dip the stuffed chiles in almond flour, then the egg mixture and then into the almond flour mixture until they are well coated. Heat the oil in a deep skillet to 375 degrees. Place the chiles in the hot oil suspended on a slotted ladel. Cook until golden. Lift and place on paper towels to drain.



Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately. Serve with green chile salsa or green tomato salsa.

Servings

4

Calories

6

Time to prepare

30 minutes

Difficulty

Average
 

Comments

 
 
Search