Mini Chiles Rellenos

1. Finely grind boiled roast.
2. Heat oil in large pan over high heat. Sauté onion in oil.
3. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition.
    Stir in chile and broth.
4. Lower heat. Cook over low heat 15 minutes.
5. Chill mixture in refrigerator at least 1 hour.
6. Meanwhile, fold wet batter ingredients together.
7. Sift dry batter ingredients together. Fold into wet batter ingredients.
8. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter.
    Deep fry in smoking hot oil until golden brown. Drain on paper towels.
    Makes approximately thirty 1.5 oz. rellenos.


Mini Chiles Rellenos Spice up your party with this New Mexican hors d'oeuvre.
• 1 lb. boiled beef roast • 1 tsp. vegetable oil • 2 small onions, finely chopped • 2 cloves garlic, minced • 1 cup raisins • ½ tsp. allspice • ½ tsp. ground cloves • ½ tsp. ground nutmeg • 1 tsp. salt • 1 13 oz. container BUENO^® Frozen Green Chile • ¼ cup broth from boiled roast	Batter: • 2 egg whites, beaten to soft peaks • 2 egg yolks, lightly beaten • 1 cup milk • 1 cup flour • 1 tsp. baking powder • ½ tsp. salt vegetable oil for deep frying
1. Finely grind boiled roast. 2. Heat oil in large pan over high heat. Sauté onion in oil. 3. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in chile and broth. 4. Lower heat. Cook over low heat 15 minutes. 5. Chill mixture in refrigerator at least 1 hour. 6. Meanwhile, fold wet batter ingredients together. 7. Sift dry batter ingredients together. Fold into wet batter ingredients. 8. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter. Deep fry in smoking hot oil until golden brown. Drain on paper towels. Makes approximately thirty 1.5 oz. rellenos. Back