4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Showing posts with label Carey's Authentic Chile Relleno's receipt. Show all posts
Showing posts with label Carey's Authentic Chile Relleno's receipt. Show all posts
Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Carey's Authentic Chile Relleno's
4 Servings
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
Chiles Mexican
Bake mexican chile rellenos Authentic Carey's Main Dish Hors dOeuvres Chiles Mexican
****** PERS ******
1/2 pound per Jack Cheese grated
1/2 pound Sharp ddar Cheese grated
6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
2 tablespoons ur
5 s, seperated
1 cup ola oil
****** SAUCE *****
1/2 medium on diced
1 clove lic minced
1 cup canned ato
1 tablespoon oil
2 cups cken broth
1 teaspoon ck pepper
1 teaspoon Mexican gano
1/2 teaspoon Ground in
1 tablespoon Fresh antro minced
1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside , do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350? oven for 30 minutes, or until bubbly.
VIEW THE RECEIPT
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