Chile Rellenos Con Queso— Mexican
From Pan-Pacific cook book, 1915
Canned peppers can be used if fresh are not in season.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 40. The excerpt below is the record exactly as published.
two eggs ; add the yolks and beat again ; dip the peppers in flour and then in the egg and fry in deep hot fat. 266. CHILE RELLENOS CON QUESO— MEXICAN Prepare six long fresh peppers, preferably red ones, as in No. 265, removing the veins as well as the seed. Slip in a thick slice of dairy cheese
Cook this with the app: pantry check, scaling, and the assistant.