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chile rellenos prep time 1 hr serves 6-7
cut into long strips- 1 lb. jack cheese
stuff cut cheese into each chile
(3- 7 oz. cans whole chiles)or fresh as you have
beat until stiff, 13 egg whites (i wonder why not 12?
)
beat until thick 8 egg yolks
gently fold egg yolks into egg whites.
add in 2 1/2 tbspn whole wheat pastry flour
heat in large skillet 1/2 inch oil
spoon enough batter into oil to hold chile. place a chile in center of batter and and cover completely with more batter.
fry until golden brown on each side.
arrange chiles on platter and serve with salsa or place in 9x13 dish and top with 1- 11 oz. can enchilada sauce.
Sprinkle with grated cheese abd baked 350 degrees until heated through.
or if you want an easier recipe try this one
chile egg puff casserole serves 6-8 prep time20 min
Preheat oven 375
Butter a 9x12 inch dish and arrange in single layer
10 whole green chiles
Thinly slice and top chiles with 3/4 lb. cheese (1/2 jack 1/2 cheddar)
Mix until well blended & pour over chiles & cheese
6 eggs
1 3/4 cups milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic pwdr
Bake at 375 for 25-35 minutes.
Top with gren taco sauce and/or sour cream and sliced black olives

Before you make these dishes take your fresh chiles and place them on the bbq or over flame of gas stove until the skins are scorched, turning often. Place hot peppers in brown paper bag to continue steaming the skins off.
hth!
i want to come over for dinner!
 

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Discussion Starter · #3 ·
Thanks. That sounds great. I'll definitely try it next time. I ended up looking up a recipe and it turned out ok, but I had a heck of a time getting the skins off the chilis. Now I know to put them in a paper bag after roasting them to sweat them off. The recipe I found turned out pretty good, but I think yours sounds better.
 
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