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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes. Ingredients:
2 poblano chiles, peppers (large or anaheim chile peppers, or green sweet peppers) |
1 cup monterey jack cheese, shredded (or mexican blend cheese) |
3 eggs, beaten |
1/4 cup milk |
1/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
1/2 cup monterey jack cheese (with jalapenos, shredded or mexican blend cheese) |
picante sauce |
sour cream |
Directions:
1. Preheat oven to 450.
2. Quarter the peppers and remove seeds, stems, and veins.
3. Immerse peppers into boiling water for 3 minutes and drain.
4. Invert peppers onto paper towels to drain well.
5. Place the peppers in a well-greased 2-quart square baking dish.
6. Top with 1 cup cheese.
7. In a medium bowl combine eggs and milk.
8. Add flour, baking powder, cayenne pepper, and salt.
9. Beat until smooth with a rotary beater.
10. Pour egg mixture over peppers and cheese.
11. Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
12. Sprinkle with 1/2 cup cheese.
13. Let stand about 5 minutes or until cheese melts.
14. If desired, serve with picante sauce or sour cream.
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