Chiles Rellenos

INGREDIENTS

1 serving

breakfast

1 serving

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1 serving

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1 serving

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1 serving

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1 serving

chiles rellenos

1 serving

ahhh chile rellenos! resting on a sauce of roasted bell pepper and grilled piquillo peppers

1 serving

i began by washing my peppers under cool running water

1 serving

all ready to be and stuffed

1 serving

kitchen shears as i'm using here to make a cut along the peppers. then a cut across the top will help to get those seeds out…

1 serving

in addition to the onions

1 serving

coat the peppers

1 serving

i used four eggs-one

1 serving

give the egg yokes a little stir to mix

1 drop

completely coat the chilies. keep a towel handy to keep your hands clean as you them into the heated oil

1 inch

fry them in an of oil on a heat. until nice and golden

1 serving

place on paper towels to drain

1 serving

the chile rellenos was served

1 serving

please note: we regret that this recipe's format is not compatible

1 serving

chile chipotle mexican poblano quinoa side spicy vegan vegetarian

1 serving

mango pico de gallo

1 serving

sopa de verdura y quinoa

1 serving

breakfast

1 serving

lunch

1 serving

dinner

1 serving

dessert

1 serving

snack

1 serving

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by: hispanic kitchen

1 bag

after they're blistered and charred all around

1 serving

that's what we want-nice stiff

1 serving

gently fold in those yokes. i swirled them in

1 serving

…turn and cook the other side the same

1 serving

turn to get all sides

1 serving

love on a plate

1 serving

so very tasty. i'll be making these again quite soon

1 serving

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