Chile Rellenos Guillermos |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe is from the Great Green Chile Classic Cookbook put out by the Albuquerque Tribune newspaper in 1975. It is so tasty and I always have it at Christmas and New Year's dinners and any time in between. I can buy or grow my own green chiles and you can buy some wonderful fresh, frozen here in NM. Ingredients:
10 whole, fresh green chiles, roasted and peeled (you may use canned if you absolutely must) ( chiles in nm come in mild, medium, hot and extra hot. i use hot) |
1/2 lb. monterey jack cheese, cut into 10 strips |
1 c. cheddar cheese, grated |
3 eggs |
1/4 cup flour |
3/4 cup milk |
1/4 tsp. salt |
black pepper to taste |
dash of liquid hot pepper sauce |
Directions:
1. Preheat oven to 350 deg. Leave a few seeds in chiles for flavor. Spread chiles on paper towels and pat dry. Sliip a strip of jack cheese in each chile and lay them side by side in a greased 9 by 13 baking dish. Sprinkle with Cheddar. Beat eggs, add flour, beating until smooth. Add milk, salt, pepper and pepper sauce and beat thoroughly. Carefully pour egg mixture over chiles. Bake uncovered for 45 min. or until knift inserted in custard comes out clean. Serves 4 or more.
|
|