Chilie Rellienos

Time Required: 15 to 20 minutes


Here's How:


1.Roast the chiles*


Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.






2.Remove the seeds


Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.






3.Stuff the chiles


Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.






4.Prepare the chiles


This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.






5.Prepare batter


For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.






6.Cook chiles


One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.






7.Drain excess oil


Remove chiles from the oil and drain on paper towels.






Tips:


1.Use cold eggs for the batter.


2.Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.


3.The flour should be a very light coat. It helps the batter stick to the chile.


4.Monterey Jack and Queso Blanco work well for Chile Rellenos


What You Need:


•6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)


•3-6 large eggs (approx. 1 egg for 2 chiles)


•1/4 cup flour (optional)


•Brick of cheese cut into 1/4 inch thick rectangles as long as the chile


•Deep fryer or a large pan with 2 inches of oil


•Pinch of salt


•Paper towels for draining

Better than sex cake...

Well at this point in my life... :0)



Ingredients:


1 box yellow cake mix

1 cup sugar

1 can crushed pineapple in syrup

1/2 cup coconut

1 large box instant vanilla pudding mix

8 ounces Cool Whip

1 cup pecans, chopped

1 Hershey bar, shaved I dont think this was ever on the cake that we had but its in the recipe.



Directions:



Prepare cake according to directions on box, and bake. In a saucepan, mix the sugar and pineapple and bring it to a boil. Remove from heat and cool. While the cake is still warm, punch holes in it with a large fork. Pour pineapple mixture over top and sprinkle with coconut. Put in refrigerator to cool.



Prepare the pudding according to the directions, using 3 cups of milk. Pour pudding over the cake and let set. Put Cool Whip over top of cake and sprinkle with chopped pecans, and Hershey bar shavings. Cake is better if made a day in advance and refrigerated.



Variations: Any crushed fruit may be substituted for pineapple

My dad loves this cake . A lady at his church would make it every year for him :)

Easy Peasy but not Mac and Cheesey

and

and

or

or

put it in the

6 hours on low if it is frozen

then serve on

with

and some of these

and some of this

It is the easiest thing you will ever make and the most delicous....

I bet it would rock with some Texas Sheet Cake from the Pioneer Woman :)