CHILE RELLENOS
4 Anaheim chiles, roasted and peeled* (canned Ortega chles)
3 to 4 oz. Monterey jack cheese
2 eggs, separated
8 oz. mild green chile salsa, divided use (or canned salsa)
Stuff the chilies with the cheese.
Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them).
In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in 4 relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles.
Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully.
*To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation.
Makes 4 rellenos, serves two
From: Dawn/NY
4 Anaheim chiles, roasted and peeled* (canned Ortega chles)
3 to 4 oz. Monterey jack cheese
2 eggs, separated
8 oz. mild green chile salsa, divided use (or canned salsa)
Stuff the chilies with the cheese.
Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them).
In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in 4 relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles.
Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully.
*To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation.
Makes 4 rellenos, serves two
From: Dawn/NY
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!