| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 8 | Fire roasted anaheim chiles; (red or green)red have more flavor | |
| 6 | oz | Sharp cheddar cheese; cut in fingers to fit chiles, (or more) |
| 2 | Eggs | |
| 1 1/2 | c | Milk |
| 1/2 | c | Flour; (or more, make a batter, not too thick) |
| 1 | ts | Salt |
INSTRUCTIONS
Open the chiles, which have been de-seeded, and put in cheese, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered....let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list. Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Aug 14, 1998, converted by MM_Buster v2.0l.
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