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Authentic Mexican Chile Rellenos


4 green chilies, roasted, peeled, de-veined and de-seeded
4 red tomatoes
1 cup cilantro, chopped
1/4 small onion
3 cloves of garlic
3 eggs, separated
1 teaspoon flour
2 cups of Munster or Cheddar cheese, cut into pieces
1 cup oil or more
salt and pepper to taste


In blender, blend the tomatoes, cilantro, onion and garlic. After well blended, transfer to a sauce pan and simmer 10 minutes.

Fluff egg whites, then add yolks and flour to fluffed egg whites.

Cut a slit in the middle of each chile and stuff with cheese. Coat chilies with egg/flour mixture and place slit side up in skillet. Don't turn them over, just spoon hot oil over them as they cook. Cook until golden brown. Place in dish and cover with blended mixture.

Bake in a 375 degree oven for 30 to 45 minutes, or until cheese is melted throughout. Remove from oven and let rest for 10 to 15 minutes.

Recipe courtsey: M. Leon  


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