Chile Rellenos with Cheesy Potato Filling - Roth – Culinary Scene
Chile Rellenos with Cheesy Potato Filling by: Chef Matt Chatfield Ingredients Chiles - 12 ea poblano chiles, medium to large - 1/4 cup canola oil - 3 cups
Ingredients
- 12 ea poblano chiles, medium to large
- 1/4 cup canola oil
- 3 cups mashed potatoes, prepared stiff
- 3 cups monterey jack cheese, shredded
- 8 ea eggs, separated
- 2 cups flour
- 3 cups cooking oil
- 1 cup queso blanco, shredded
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