Appetizer Chili Rellenos - cooking recipe

Ingredients

7 to 8 Ortega chilies, diced
1 c. cooked roast beef, finely chopped or ground
1/2 tsp. salt
1 clove garlic, minced
1 Tbsp. oil
1 Tbsp. water
1 egg, separated
1/2 tsp. salt
1 tsp. flour
1/3 c. oil

Preparation

Mix chopped chili, beef, salt and garlic and fry in oil.
Add water and cook 2 minutes.
Set aside to cool.
Beat egg whites until stiff.
Add egg yolk, salt and flour to whites.
Form meat mixture into balls the size of walnuts.
Sprinkle with flour if hard to handle.
Dip balls in egg mixture and fry in oil until golden.
Drain on paper towels.
Freezes well.
Makes 25.