Chile Rellenos (Stuffed Peppers)

Course : Vegetables
Serves: 4
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14 ounces whole chiles rinse and pat dry -- canned
12 ounces Mexican cheese cut 1/3 inch-slices -- (Queso Ranchero)
3 large eggs separated
1 Cup corn oil
1 clove garlic
1 small bay leaf
19 ounces enchilada sauce

Preparation / Directions:

Stuff pepper with cheese. Use tooth picks if needed to keep Whip egg whites until stiff, then add the yolks and whip some more. Then dip the stuffed peppers one by one in the eggs and fry in a non-stick frying pan in medium heat with hot oil until golden brown. Let peppers drain oil on paper towels. In a pan with 1 tablespoon. oil toast garlic and bay leaf (don't burn), then add the enchilada sauce, simmer, then add salt to taste and add the stuffed peppers. Leave for 5-7 minutes in low heat. Remove bay leaf and garlic. Serve hot with beans, rice and tortillas. 4 to 5 serving


Nutritional Information:

5 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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