Outlaw chile rellenos
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Outlaw chile rellenos
  Southwest    Cheese    Chiles  
Last updated 6/12/2012 12:47:19 AM. Recipe ID 7972. Report a problem with this recipe.
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      Title: Outlaw chile rellenos
 Categories: Southwest, Chile, Cheese
      Yield: 48 Servings
 
      8    Fresh anaheim chiles(may
           -usecanned
      2    Eggs
    1/2 ts Dried mexican oregano
      1 tb Powdered garlic
      1 tb Water
      4 c  Bread crumbs, fresh or
           -store bought
    1/4    Grated parmesan cheese
    1/4 lb Monterey jack or jalapeño
           -cheese, sliced 3/4 inch
           -thick
    1/2 c  Flour seasoned with a
           -little salt and pepper
 
  Chef Roberto Garcia: In my family we had no such laws governing the
  consumption or use of chiles, but perhaps we should have. My
  grandmother's remedy for a sty was to rub it with the tip of a fresh
  jalapeño pepper. Ouch! My brothers and I learned quickly to look down
  at our shoes while walking near our grandmother. The following recipe
  for chile rellenos is not hot, but it is very delicious and easy to
  prepare. However, don't get caught eating them in Cloud, California.
  You may be charged with "willful negligence," for eating chiles
  during a worship service. Just to be sure, you'd better check with
  your local municipality for any "unruly chile laws" in your
  community. If using fresh chiles, first blister them in the oven or
  use your favorite method. Remove the skins. Cut a small slit in the
  chile's base and scoop out the seeds with a tablespoon and discard
  them (canned chiles are already peeled and seeded). In a medium-sized
  mixing bowl, mix the eggs, oregano, garlic and water until
  well-blended. On a large plate or piece of wax paper, thoroughly mix
  the bread crumbs and Parmesan cheese. Place the flour on a smaller
  plate or use a piece of wax paper. Butter or grease a cookie sheet.
  Put a stick of cheese into each chile. One at a time, dust each chile
  with flour, dip them into the egg batter, and place the chile on top
  of the bread crumbs. Pat the chiles with the bread crumbs, making
  sure the entire chile has been covered. Preheat the oven to 375
  degrees. Place the chiles on the greased cookie sheet. Drizzle the
  butter the chiles and bake for 20 minutes. Serve with rice and beans.
  ¡PROVECHO!
 




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Recipe ID 7972 (Apr 03, 2005)

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