chile relleno

• 1 pasilla chile per person
• 10 eggs beaten with a bit of water to loosen it up
• 2 cup flour
• 2 tsp seasoning salt
• 1 lb mozarella cheese

1. take a pairing knife and cut around the stem to remove seeds, place chiles on baking sheet and put them in oven at 400 turning over once skin starts to bubble up.
2. when all the chiles skins are bubbled remove from heat, after cooling down a bit peel skin off.
3. slice mozarella cheese in slices big enough to stuff the chiles and place them inside the chiles.
4. dip chile in egg water mix then flour salt mix then back in egg mix and place in heated fry pan with oil.
5. repeat these steps for all chiles.
6. cook each side until golden brown.
7. serve with beans or rice, enjoy...

chile per, eggs, flour, salt, mozarella cheese

Taken from cookpad.com/us/recipes/337648-chile-relleno (may not work)