| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mexican squash; grated (or 1 pound zucchini squash, grated) |
| 2 |
|
Sticks unsalted butter |
| 1 1/2 |
c |
Rice flour |
| 3 |
tb |
Sugar |
| 3 |
|
Eggs |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
lb |
Grated Monterrey Jack or Asadero cheese |
| 8 |
|
Fresh long green chilies; roasted |
INSTRUCTIONS
Peel chilies and remove seeds and membranes. Cream butter in mixer until
light and fluffy; add sugar, a TBS at a time. Continue beating; adding the
eggs one at a time. Sift rice flour with baking powder and salt, and add a
little at a time to the creamed mixture while beating. Fold in the grated
squash and cheese. Stuff chilies with 1/3 to 1/2 cup of the squash mixture.
Bake at 350 degrees for 25 minutes or until squash is puffed and golden.
serves 4 to 8 people
Posted to Bakery-Shoppe Digest V1 #253 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 19, 1997
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