| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
|
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 20 |
|
Fresh |
|
|
Green chiles |
| 1 |
|
Jalapeno pepper |
| 4 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Flour |
| 3 |
c |
Cooked brown rice |
| 6 |
oz |
Monterey jack cheese — |
|
|
Grated |
|
|
Anaheim or California long |
INSTRUCTIONS
1. Preheat oven to 400 degrees F. Butter a shallow, 1-1/2-quart oval gratin
dish.
2. Roast and peel Anaheim chiles. Pat dry. Remove stem from jalapeno chile.
3. Separate egg yolks from egg whites. Reserve egg whites. Place yolks, 5
Anaheim chiles, jalapeno chile, salt, and flour in a blender or food
processor. Process until smooth. Place egg whites in a 5-quart mixing bowl,
and beat until soft peaks form. Stir one third of the egg whites into
chile-egg mixture. Fold in remaining egg whites.
4. Place 5 Anaheim chiles in bottom of prepared dish. Cover with one third
of the rice, one third of the cheese, and one third of the chile-egg
mixture. Finish with the last 5 Anaheim chiles and the remaining rice, the
cheese, and the chile-egg mixture.
5. Bake until top is golden brown (30 to 35 minutes). Serve immediately.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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