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Recipes in Season (3)
Eggs (1)
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Baked Chiles Rellenos

A recipe for the use of chiles as a side or a main dish.

Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Serves: six

12 Chiles with stems      View Available Products
1 Lb. Cheese, grated      View Available Products
1 small Onion, diced fine
4 seperated Eggs      View Available Products
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. salt

Step by Step Instructions
  1. Peel chiles and open small slit in side near stem to remove seeds and for use in stuffing.
  2. Combine cheese and onion then fill pods carefully to avoid breaking. Place pods in a baking dish (single layer) sprayed with cooking spray. Pour batter over pods and bake at 325 degrees until batter is cooked and a golden brown. Serve at once.
  3. BATTER: Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks. Fold beaten whites into yolk mixture. Pour batter over pods and bake.


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