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Chile Rellenos

Submitted by: Mary on 03/27/2003
6364 views
2.73 avg rating
469 votes
 
 
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Ingredients

Chile Rellenos:

12 Anaheim chile peppers, chared and peeled

1 lb Cheddar cheese, cut into 12 strips

1 C Heavy cream

2/3 C Atkins bake mix

1 Egg, beaten

1 t Salt

1/2 t Vegetable oil

1/2 C Atkins bake mix
Salsa Ranchero:

1/3 C Vegetable oil

1 Onion, chopped

1 Garlic clove, chopped

2 Bell peppers, green or red, chopped

4 Tomatoes, diced

1 Large can diced tomatoes with mexican seasonings

1/2 t Ground cumin

Directions

Chile Rellenos:



Remove seeds and membranes from peppers. Stuff each pepper with a strip of the cheese.



In a small bowl combine cream, 2/3 C Atkins bake mix, egg, salt, and oil; mix well to make a batter.



Pour enough oil into heavy frying pan to reach 1 inch in depth and heat over medium-high heat.



Roll each stuffed pepper in the 1/2 C Atkins bake mix and then dip into the batter coating until well coated.



Gently place into the hot oil and fry until lightly browned on both sides.



Salsa Ranchero:



In a skillet heat oil until hot. Brown onion, garlic, peppers, and fresh tomatoes for a few minutes until onion are transparent.



Add the canned tomatoes and cumin.



Simmer for approximately 30 minutes until sauce is lumpy.

Servings

4

Calories

n/a

Time to prepare

30 minutes

Difficulty

Average
 

Comments

Serve chiles rellenos on plates and spoon sauce over the top. Garnish with fresh cilantro and shredded queso cheese.
 
 
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