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Baked Chiles Rellenos

A variation of the customarily fried chiles rellanos. May be used as a side or as a main dish and stuffed with meat instead of cheese if desired.

Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Serves: Six


Ingredients
12 Pods Chiles      View Available Products
1 Lb. Cheese, grated      View Available Products
1 Small Onion
BATTER
4 Seperated Eggs      View Available Products
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. Salt

Step by Step Instructions
  1. Peel Chiles. Open a small slit below stem and remove seeds. Combine cheese and onion. Fill pods carefully to avoid breaking. Place pods (single layer) in a baking dish sprayed with cooking spray. cover with batter and bake at 325 degrees until done and a golden brown on top.
  2. BATTER
  3. Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks blending well. Fold in beaten egg whites and pour over pods.

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