Instructions: Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for 1/2 hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy.

NOTES : This produces a large crisp cheese stuffed pepper for those that do not like the "eggy" coating on traditional Rellenos.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.