Chili Reinas

Ingredients

• large bell peppers
• the yolks and whites of six eggs
• a little flour
• some dry Monterey cheese, grated fine
• one small white onion
• two tomatoes
• a little salt

Method

1. 1

   Roast large bell peppers until the skin turns black.

2. 2

   Wash in cold water and rub off the blackened skin.

3. 3

   Cut around the stem and remove the seeds and coarse veins.

4. 4

   Fill the peppers with grated Monterey cheese and close the end with a toothpick.

5. 5

   Beat the yolks and whites of six eggs separately, mix, and stir in a little flour to make a thin batter.

6. 6

   Dip the stuffed peppers into the batter, then into boiling lard until fried golden brown.

7. 7

   Grind the seeds of the peppers, onion, and tomatoes into a pulp, add salt, and cook for ten minutes.

8. 8

   Pour this sauce over the fried peppers.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 16. The excerpt below is the record exactly as published.

chili reinas." To signify the MEXICO close of the meal came frijoles fritas or fried beans, and these were fol- lowed by the dessert consisting of some preserved fruit or of a sweet tamale. Fifty cents paid the bill and a tip of fifteen cents to Ricardo made him as happy and as profuse with his thanks as the present day waiter on receipt of half a dollar. Accepting Luna's as the best type of the Mexican restaurant of the days before the fire, our inquiry devel- oped the fact that the dish on which he specialized was chili reinas, and this is the recipe he used in their preparation: CHILIS Roast large bell peppers until the skin REINAS turns black. Wash in cold water and rub off the blackened skin. Cut around the stem and remove the seed and coarse veins. Take some dry Monterey cheese, grated fine, and with this fill the peppers, closing the end with a wooden toothpick. Prepare a batter made as follows: Beat the yolks and whites of six eggs separately, then mix, and stir in a little flour to make a thin batter. Have a pan of boiling lard ready and after dipping tlie stuffed pepper into the batter dip it into the lard. Remove cjuickly and dip again in the batter and then again in the lard where it is to remain until fried a light, golden brown, keeping the peppers entirely covered with the boiling lard. Take the seeds of the peppers, one small white onion and two tomatoes and grind all together into a pulp, add a little salt

Cook this with the app: pantry check, scaling, and the assistant.