-BATTER-
6 lg Eggs
6 tb Flour

Date: Mon, 18 Mar 1996 17:46:26 -0500

From: Walt Gray waltgray@mnsinc.com
A little different Chile relleno for those that eat chiles for the taste.

Roast and peel the chiles. Cook the beef in the 4 c boiling salted water.
When done grind in a processor, not to fine. Place meat in a pan and add
the raisins, onions, garlic salt, cloves and crushed corriander seeds.

Mix well and simmer for a few minutes. This must be thick. Add the cheese
and mix well. Separate the eggs, beat the whites very stiff. Beat the
yolks stiff and fold into the beaten whites. Add the flour. Place meat
mixture into peeled and cleaned chiles. Dip into batter. Fry in small
amounts of oil on medium heat 375F until golden brown.

CHILE-HEADS DIGEST V2 #270

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,