Chilies rellenos souffle de calabacitas
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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