Chilies rellenos souffle de calabacitas

Yield: 1 Servings

Measure Ingredient
1 pounds Mexican squash; grated (or 1 pound zucchini squash, grated)
2 Sticks unsalted butter
1½ cup Rice flour
3 tablespoons Sugar
3 Eggs
3 teaspoons Baking powder
1 teaspoon Salt
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

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