Chile Relenos
(Stuffed Chiles)
20 saltine crackers
8 green (Anaheim or poblano) chiles
1 beaten egg
2 cups grated cheddar or Monterey Jack Cheese (more or less)
Oil or lard for frying
Crush crackers by placing them in a zipper bag and rolling a rolling pin
over them.
Cut off tops of chiles. Remove seeds and veins. Stuff each chile with
cheese. Dip each chile in beaten egg, then roll them in the cracker
crumbs.
Fry in hot oil or lard until lightly browned and crispy.
Makes 8
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