INGREDIENTS

INSTRUCTIONS

Chef Roberto Garcia: In my family we had no such laws governing the
consumption or use of chiles, but perhaps we should have. My grandmother's
remedy for a sty was to rub it with the tip of a fresh jalape=F1o pepper.
Ouch! My brothers and I learned quickly to look down at our shoes while
walking near our grandmother. The following recipe for chile rellenos is
not hot, but it is very delicious and easy to prepare. However, don't get
caught eating them in Cloud, California. You may be charged with "willful
negligence," for eating chiles during a worship service. Just to be sure,
you'd better check with your local municipality for any "unruly chile laws"
in your community. If using fresh chiles, first blister them in the oven or
use your favorite method. Remove the skins. Cut a small slit in the chile's
base and scoop out the seeds with a tablespoon and discard them (canned
chiles are already peeled and seeded). In a medium-sized mixing bowl, mix
the eggs, oregano, garlic and water until well-blended. On a large plate or
piece of wax paper, thoroughly mix the bread crumbs and Parmesan cheese.
Place the flour on a smaller plate or use a piece of wax paper. Butter or
grease a cookie sheet. Put a stick of cheese into each chile. One at a
time, dust each chile with flour, dip them into the egg batter, and place
the chile on top of the bread crumbs. Pat the chiles with the bread crumbs,
making sure the entire chile has been covered. Preheat the oven to 375
degrees. Place the chiles on the greased cookie sheet. Drizzle the butter
the chiles and bake for 20 minutes. Serve with rice and beans. °PROVECHO!
Posted to MM-Recipes Digest V3 #297
Date: Tue, 29 Oct 1996 18:41:04 -0500
From: Walt Gray <waltgray@mnsinc.com>

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