Recipe - Chiles Rellenos De San Diego

12 small Potatoes, or
2 lg Baking potatoes
2 tablespoon Vegetable oil
1 pound Ground beef
One half pound Anaheim chili peppers
One half cup Yellow onions, minced
4 Eggs
One half teaspoon Salt
Black pepper, to taste
Garlic salt, to taste

*Anaheim chilies, roasted, peeled and minced .

1. Peel and boil potatoes until just tender. Let potatoes cool. In a large
bowl break up potatoes to make a lumpy mixture, do not mash.

2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain
well.

3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add
seasonings (salt, pepper, and garlic salt). Mix and form into eggshaped
balls about 1One half inches long.

4. Dip each ball in egg whites (beaten slightly) then roll in flour. At
medium heat, cook in vegetable oil about 1/4inch deep. Brown well, then
drain on paper towels. Serve hot, at room temperature, or refrigerate and
reheat at serving time.
Posted to MCRecipe Digest V1 #346

Recipe by: Jo Anne Merrill

From: Sherry Zeiss zeiss@tab.com

Date: Mon, 16 Dec 1996 21:37:46 0600