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Chili Rellenos

To make chili rellenos first slice the cheese, break it down and roll it up into the roasted pepper. Lay the stuffed pepper to the side. Blend the egg whites well until they are white, thick and frothy. Melt a pat of butter in the frying pan on medium heat. Dredge the cheese stuffed, olive oil soaked peppers in seasoned flour. Ensure that the egg whites are fluffed by giving them a good stir and then lay a bed of foam down on the frying pan. Place the pepper on the foam and cover the pepper with egg white. Use a spatula to mold the egg foam around the pepper and fill in the uncovered parts. Allow to cook until golden brown on the bottom and then flip te chile over and cook until both sides are equally golden brown. Drape the finished pepper with béarnaise sauce and serve.

  • 1 Poblano chili per person (roasted and peeled)
  • 2 oz pepper jack cheese per pepper
  • 2 eggs per person
  • Seasoned flour (1 part salt & pepper to 8 parts flour)
  • Butter
  • Olive Oil
  • Bernaise sauce *
This recipe is:
vegetarian, sugar free
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