| 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: [email protected] 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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