On Aug 26, 6:23 pm, Becca > wrote:
> Omelet wrote:
> > In article >,
> > Becca > wrote:
>
> >> A deep fryer is not required for making chili rellenos. I use a skillet
> >> with maybe an inch of oil.
>
> >> The batter is a beaten egg white, beaten until fairly stiff. First roll
> >> the peppers in flour, then coat them with the beaten egg whites, then
> >> roll them in bread crumbs.
>
> >> You will char and peel the peppers first. Just make sure your heat is
> >> very hot, you do not want to over cook the peppers. I hate it when that
> >> happens.
>
> >> Becca
>
> > Can you use canned whole peppers?
>
> Yes, you can use canned peppers.

Only if you want them to be totally crappy.
>
> Becca

--Bryan