6 eggs, seperated
Jack cheese (block) cut into 1/4 strips
3-4 roasted pablano peppers (slit,peeled & seeded)
1/4 c. flour
1/4 t.Tony's Creole,cumin,& chili powder
*Watching Diners, Drive-Ins and Dives I saw a cook making the egg whites and floating spoonfulls in a deep fryer. Ahhh-haaaa! I tried the fryer method and it worked!
Heat oil in deep fryer to 350. Beat egg whites till stiff. Place a piece of cheese inside the chili (add meat if desired), folding the chili closed. Roll in flour. Place a large sppon full of whites into oil. Shallow out center with your spoon to hold chili. Beat yolkes with the seasonings. Dip chilis in egg yokes and nestle the dipped chili in center of egg boat. Carefully spoon a small spoon of whites over chili to seal edges. Slowly turn over and let other side brown. Turn only once. Drain on paper towels. They will deflate some as they cool.
Made the Chili Rellenos with Faith and boyfriend Scotty tonight. We enjoyed it out on the patio! Topped it off with Lemon Blossoms drizzled with a citrus honey habanero glaze (I'll post that recipe soon) for dessert. Faith says "Mmm, howdy!"
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