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How to make chili relleno?

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How to make chili relleno?

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You are not drying the chile’s are you? After I stuff them with cheese I roll them in flour and sprinkle with salt. The flour stays on because I take them right out of the can so there is juice still coating it. Then the flour helps to keep the stiff egg mixture on the chile. Carefully place them in the hot oil. The hardest part for me is flipping them actually……so the eggs stay evenly on the chile. I use a spoon in one hand and a fork in the other to flip them as fast and neatly as I can. If some of the egg mixture does slip to the side, I spoon abit on the chile while its in the pan. Alot of work, but WELL worth it! They look so impressive, and did you know they freeze wonderfully? I always make extra just to freeze since Im making a mess of the kitchen anyway.

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