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Old 10-05-2006, 12:41 PM   #8
wyo_rose
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Chah-hey!! That's pretty black. Some of the peppers we roasted didn't have much "flesh" left after we blackened them.

Last night we did some jalapenos and some red chilies. Put them in a bag, STILL TOOK FOREVER to peel and seed them. However, we made some KICK BUTT chili rellenos.

I like pepper jack in a chili relleno, but found ONE good recipe online for a cream cheese filling. BFREN is a purist and likes plain cream cheese, but try this:

1/2 C cream cheese
1/3 C shredded cheddar
1/4 C minced onion
2 T minced garlic
2 T lime juice
MIX WELL FOR FILLING.

Stuff roasted and seeded chili peppers with filling, you'll be amazed how easy it is to seal the hole up. I was even able to recreate a nice plump pepper shape from a tore up, flat pepper.

BEAT two egg whites until frothy, mix in 1/4 C. cornstarch and dip the chili rellenos in this and fry until dark golden brown.

Just watch out for the hot peppers! I ate about 4 large stuffed jalapenos and suffered all night!

Last edited by wyo_rose; 10-05-2006 at 12:46 PM..
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