Casa Gallardo: Chiles Rellenos Casa Gallardo's menu was filled with standard Mexican fare, although perhaps not so standard in 1975. Appetizers included guacamole, quesadillas, nachos and tostadas; main dishes included enchiladas, tacos, burritos, chiles rellenos, chimichangas, tamales and fajitas.
Chiles Rellenos Source: Orlando Sentinel, February 3, 1983 Yield: 3 servings Ingredients
Preparation Split chiles and scrape or rinse off seeds. Fill each chile lengthwise with a strip of cheese and wrap chile around cheese, secure with picks if necessary. Dredge peppers lightly in flour, shaking off excess. Beat egg whites until soft peaks form; lightly beat egg yolks and blend into egg whites; blend 1/4 cup flour into egg mixture. Pour oil or shortening to a depth of about 1/2 inch into a heavy frying pan. Heat oil, it must be very hot at least 350 F degrees. Dip filled and floured peppers into egg batter and coat generously. Fry peppers until golden brown on both sides, turning once; fry three peppers at a time but do not crowd pan. Remove with a slotted spatula; drain on paper toweling. Cover half of each pepper with tomato sauce and serve immediately. Copyright © 2020 LostDishes.com |
