Yield: 1 Servings
|1 pounds||Mexican squash; grated (or 1 pound zucchini squash, grated)|
|2||Sticks unsalted butter|
|1½ cup||Rice flour|
|3 teaspoons||Baking powder|
|1 pounds||Grated Monterrey Jack or Asadero cheese|
|8||Fresh long green chilies; roasted|
Peel chilies and remove seeds and membranes. Cream butter in mixer until light and fluffy; add sugar, a TBS at a time. Continue beating; adding the eggs one at a time. Sift rice flour with baking powder and salt, and add a little at a time to the creamed mixture while beating. Fold in the grated squash and cheese. Stuff chilies with ⅓ to ½ cup of the squash mixture.
Bake at 350 degrees for 25 minutes or until squash is puffed and golden.
serves 4 to 8 people
Posted to Bakery-Shoppe Digest V1 #253 by "Catherine M. Frazier" <frosty@...> on Sep 19, 1997