One of my favorite Mexican dishes is the Chili Relleno, which is a chili pepper filled with cheese, covered in an egg-based batter, with sauce on top. This dish is a lot easier to make and tastes just as good as the real thing to me.
Ingredients:
2 cans (7 oz.) Chilis
1 small can Evaporated Milk
2 Eggs
2 Tbsp. Flour
1/2 cup Milk
1 lb. Monterey Jack Cheese
Salt
1 can (8 oz.) Tomato Sauce
Steps:
- Grate and mix
cheeses.
- Line pan with 1 can chilis.
- Add half of cheese.
- Place rest of chilis.
- Add most of remaining
cheese.
- Beat eggs until lemon color and add milk, flour, salt,
then pour over chilis.
- Bake at 350 degrees for 20-25
mins.
- Remove, pour tomato sauce over top.
- Sprinkle with
cheese.
- Bake 15 mins. more.
- Let stand 15-20 mins. before
serving.
About the Author
Michael Salsbury /
Author & Editor
In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.
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