Casserole Style Chiles Rellenos
Farmer's Market Cookbook
Casserole Style Chiles Rellenos
Farmer's Market Cookbook
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2 large poblano peppers or green sweet peppers (8 ounces) 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces) 3 beaten eggs 1/4 cup milk 1/3 cup all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground red pepper 1/8 teaspoon salt 3/4 cup shredded cheddar cheese (3 ounces) 1 cup picante sauce 1/4 cup dairy sour cream Directions: Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well greased 1 1/2 quart casserole. Top with half of the shredded Monterey jack cheese. Repeat layers. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat till smooth. Pour egg mixture over peppers. Bake, uncovered, in a 450°F oven for 15 minutes or till set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or till cheese melts. Serve with picante sauce and sour cream. Serves 4. |