Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Outlaw Chile Rellenos

  3. Categories: Southwest, Chile, Cheese

  4. Yield: 48 Servings

  5. 8 Fresh anaheim chiles

  6. -usecanned

  7. 2 Eggs

  8. 1/2 ts Dried mexican oregano

  9. 1 tb Powdered garlic

  10. 1 tb Water

  11. 4 c Bread crumbs, fresh or -store bought

  12. 1/4 Grated parmesan cheese

  13. 1/4 lb Monterey jack or jalapeño

  14. -cheese, sliced 3/4 inch

  15. -thick

  16. 1/2 c Flour seasoned with a

  17. -little salt and pepper

  18. Chef Roberto Garcia: In my family we had no such laws

  19. governing the consumption or use of chiles, but

  20. perhaps we should have. My grandmother's remedy for a

  21. sty was to rub it with the tip of a fresh jalapeño

  22. pepper. Ouch! My brothers and I learned quickly to

  23. look down at our shoes while walking near our

  24. grandmother. The following recipe for chile rellenos

  25. is not hot, but it is very delicious and easy to

  26. prepare. However, don't get caught eating them in

  27. Cloud, California. You may be charged with "willful

  28. negligence," for eating chiles during a worship

  29. service. Just to be sure, you'd better check with your

  30. local municipality for any "unruly chile laws" in your

  31. community. If using fresh chiles, first blister them

  32. in the oven or use your favorite method. Remove the

  33. skins. Cut a small slit in the chile's base and scoop

  34. out the seeds with a tablespoon and discard them

  35. (canned chiles are already peeled and seeded). In a

  36. medium-sized mixing bowl, mix the eggs, oregano,

  37. garlic and water until well-blended. On a large plate

  38. or piece of wax paper, thoroughly mix the bread crumbs

  39. and Parmesan cheese. Place the flour on a smaller

  40. plate or use a piece of wax paper. Butter or grease a

  41. cookie sheet. Put a stick of cheese into each chile.

  42. One at a time, dust each chile with flour, dip them

  43. into the egg batter, and place the chile on top of the

  44. bread crumbs. Pat the chiles with the bread crumbs,

  45. making sure the entire chile has been covered. Preheat

  46. the oven to 375 degrees. Place the chiles on the

  47. greased cookie sheet. Drizzle the butter the chiles

  48. and bake for 20 minutes. Serve with rice and beans.

  49. ¡PROVECHO! --


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