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Joyce Chili Rellenos Reviews Date of last review 1 Mon January 4, 2010 Recommended By Average Price Average Rating 100% of reviewers None indicated 8.0 Description: Ingredients: 4 Pablano Peppers or Anaheim chili peppers roasted or peeled4 eggs separated1.5 Tablespoons atkins bake mixShredded Jack Cheese 1.5 Tablespoons atkins bake mixShredded Jack Cheese1 to 2 inches of oil in a fry pan (or a fry daddy works great!)loose bake mix for rolling chilies in. How To Prepare: I roast my chilis on the BBQ grill and place them in a plastic bag to steam until the skin peels off. Remove the seeds and rinse, wipe dry with a paper towel. Place egg whites in a bowl, and beat with a mixer until stiff. Once the egg whites start to peak, add bake mix a little bit at a time. Add yolk one yolk at a time don't let the mix get runny. Stuff the chilies with jack cheese, roll in bake mix, dip in batter and place in oil. Fry until golden brown then turn to the other side and brown. I splash the oil over the top when I first put it in to set the batter. Turn carefully with two spatulas and drain on paper towel when cooked.I eat them with canned tomato sauce, mexican style, it's hot and tastes great! Number of Servings: 4 Carbs per serving - include all nutritional information if known: Maybe 2 carbs per serving, depending on amount of cheese stuffed in chilies Preparation Time: They take me about 20 minutes to make, but I have had lots of practice. Effort (Easy, Average, Difficult): Average Tammy Marie   Posts: 0 see this user's products

Author
BonnyLass Senior LCF Member Registered: August 2009 Location: East Coast USA Posts: 168	Review Date: Mon January 4, 2010 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8    Positive aspects of the product (pros): authentic taste,great recipe for springboarding.Can stuff with almost anything Cons: somewhat troublesome with the roasting the peppers and rolling and dipping but worth it I used Cabquik and mace the batter alittle thinner. Also pan fried with about an inch of oil, deep frying was alittle dangerous as the peppers slide around. Because of all the trouble I made quite a few to last the week then froze some. I added some taco sauce and sour cream. Excellent!

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