Yield: 1 Servings
|8||Fire roasted anaheim chiles; (red or green)red have more flavor|
|6 ounces||Sharp cheddar cheese; cut in fingers to fit chiles, (or more)|
|½ cup||Flour; (or more, make a batter, not too thick)|
Open the chiles, which have been de-seeded, and put in cheese, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered....let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Aug 14, 1998, converted by MM_Buster v2.0l.