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Mexican   -   Chile Relleno Con Queso   adapted from Latin American Cooking

  • 6 Large Poblano Peppers
  • 3 Cups Mild Cheddar Cheese -- grated
  • 2 Eggs -- beaten
  • 1/2 Teaspoon Salt
  • Flour -- for dipping
  • Oil -- for frying
Directions Prepare the peppers by seeding and stem end off. Stuff with cheese.
Beat eggs with salt. Dip the pepper into flour and then the egg. Fry the peppers in 1/2 inch oil. Fry until lightly golden all over. The egg will seal in the filling. Drain on paper towels. Arrange in oven proof dish. Pour in 1/2 cup water. Bake at 350* 30 minutes.
Serves 6
Time to Make 0:00

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