Recipe by rmkrogman
"This authentic recipe for chiles rellenos (stuffed chile peppers) was adapted from the advice of several Hispanic friends. Serve with salsa and a sprinkling of cheese. Give it a try!"
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cotija cheese, divided
vegetable oil for frying
I have to say I didn't think that the cotija cheese would melt well, so I did some with Cotija and some with Oaxaca Cheese. Heat oven to 200 - line baking sheet with foil or parchment. I put the beaten egg white mixture in a shallow pie pan for dipping. I fried 2 at a time, once brown and crispy, place on the prepared baking sheet and into the oven while the next batch is prepared. Both types of cheese were GREAT - I would make these again in a heart beat!
Very good - but I am very partial to our restaurant's recipe. I could not find cotija cheese, so used queso blanco instead. I may make these again, but probably will just go to the restaurant for them.
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles Rellenos Autenticos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
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