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Ortega Chile Rellenos
- 1 27 oz. can Ortega Whole Green Chiles
- 1 1/2 lb. Monterey Jack cheese, cut into 2-inch strips
- 6 large eggs, separated
- 6 Tbsp. all-purpose flour
- Vegetable oil
- Ortega mild Salsa, warmed
Stuff each chile (being careful not to break skins) with cheese.
Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks until creamy in small bowl. Fold yolks and flour into egg whites until just combined.
Add oil to 1-inch depth medium skillet; heat on high for 3 to 4 minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; drain on paper towels.
Serve with salsa.
A great tasting recipe all will enjoy.