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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Ingredients:
1 teaspoon butter |
20 fresh anaheim chilies or 20 long green chilies |
1 jalapeno pepper |
4 eggs |
1/2 teaspoon salt |
1/4 cup flour |
3 cups cooked brown rice |
6 ounces monterey jack cheese, grated |
Directions:
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
3. Separate egg yolks from egg whites. Reserve egg whites. Place yolks 5
4. Anaheim chiles, jalapeno chile, salt, and flour in a blender or food
5. processor. Process until smooth. Place egg whites in a 5-quart mixing
6. bowl, and beat until soft peaks form. Stir one third of the egg whites
7. into chile-egg mixture. Fold in remaining egg whites.
8. Place 5 Anaheim chiles in bottom of prepared dish. Cover with one third
9. of the rice, one third of the cheese, and one third of the chile-egg
10. mixture. Finish with the last 5 Anaheim chiles and the remaining rice, the
11. cheese, and the chile-egg mixture.
12. Bake until top is golden brown (30 to 35 minutes). Serve immediately.
13. Serves 8.
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