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Chili Relleno's Fast and Easy



4 large fresh pasilla chilis
3 cups grated cheese -- used cheddar
SAUCE
1 sm. can tomato sauce -- or
5 fresh tomatoes -- chopped
1 cup finely chopped scallions -- (green onions)
1 large clove garlic -- finely chopped
1 1/2 cups fines chopped fresh cilantro
2 teaspoons Charlie's seasoning -- heaping
3 eggs
flour -- to dip


1. (this is the new and easy part) I found out you don't have to peel pasilla chilis! Just put them into boiling water for about15 min.. Take out, slit open one side, take out the seeds. Don't bother about the membranes, they are not that hot. Rinse under cold water and set aside. (no need to peel) 2. In skillet, saute the onions and garlic until almost brown. Add the cilantro, chopped tomatoes or canned tomato sauce, and Charlie's seasoning. Cook on med. heat until flavors are blended. Set aside.
3.Grate the cheese and stuff into the chilis.
4.Beat the egg white until stiff......add the yolks to the whites, fold in with about 5 tablespoons of flour. 5.Holding the chilis together, dip into the batter and then place chilis into a skillet with about a full quarter inch of hot oil.
(I used Canola). You don't need the oil deep. Turn down the stove a little and brown on both sides. Cook until browned and lay the chilis over the heated sauce. 6.Serve with sliced avacados over the chilis.....Mexican cheese sprinkled over the top and sliced radishes.













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