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Chile Rellenos
August 16, 2007

You must use "Big Jims" to get the proper flavor/spice/taste. That is the long skinny green chile. These were very rich! We only needed two a piece with a side of black beans and rice for a VERY filling meal. For the batter I used 4 eggs, separated. Whipped the whites and then blended the yolks separately with 1 TBSP of flour and some salt and then whip into the whites. Dip the chiles into some flour and then into the batter and place seam side down into the pan. Yum, yum but I still prefer the local hole in the wall chile rellenos and much less work when someone else makes them!

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