| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Chili, Mexico, Casseroles, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Jack cheese, cut in strips |
| 1 |
cn |
4 oz green chiles, seeded |
| 4 |
|
Eggs |
| 1/3 |
c |
Milk |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Grated sharp cheddar cheese |
| 1 |
cn |
Marinara sauce |
|
|
Pitted ripe olives(garnish) |
INSTRUCTIONS
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased
shallow 1 1/2 qt. baking dish.
Beet eggs until thick and foamy, add milk, flour and baking powder - blend.
Pour egg batter over chiles - cover all chiles with batter. Sprinkle with
cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with
heated marinara sauce and olives.
Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler
until popped and brown. Then peeled and seeded.
I also increased the recipe by half. Very good.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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