Tuesday, October 7, 2014

# Post # Recipes

Chile Rellenos

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Today's recipe is a celebration of savory, spicy romance! Chile rellenos have a comfort food feel with all that gooey cheese and flavor, yet there's a nice kick from the chile and sauce.

Chile Rellenos

What's not to love about melted cheese stuffed inside pretty much anything? Use canned ranchero sauce to make this a quicker prospect, or if you're feeling industrious, there are lots of sauce recipes on the internet.

4 poblano chiles, skinned (see HERE for info on how to roast off the skins) 
4 pieces string cheese OR 4 slices Montery Jack, cut 2" long, 1" wide, 1/2" thick
4 eggs, separated
4 Tbsp flour
oil for frying
ranchero or enchilada sauce


Heat oil in large skillet or pot you like to use for frying. Stuff chiles with cheese sticks. Beat egg whites until stiff. Beat yolks until creamy and stir in flour. Fold yolks into whites carefully to maintain volume. Drop chiles into batter (one at a time is best), then lift gently and place in hot oil. Cook until lightly browned and turn carefully with a spatula to brown other side. Drain on paper towels and serve hot with sauce. Makes 4 rellenos.

FYI, you'll note the above ratios make this recipe easy to increase or reduce. 1 egg and cheese stick per chile, plus 1 Tbsp flour.



J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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