Friday, September 19, 2008

Chili Rellenos

This is a recipe from cooks.com and my Mexican friend's favorite. I just tried a bit of it because I know how fatty it is. The one that we had has extra sauce which is of course tomato based to add a taste. You may use chili sauce or salsa on top of it aside from using cheese. I first tasted chili relleno at Mauricio's and it wasn't bad. I could only eat half of it and let hubby finish mine. Eat it with beans and rice.

2 sm. cans Ortega Brand chili peppers
1 lb. Monterey Jack cheese, either sliced 1/8 inch thick or grated
6 eggs, beaten
1/2 c. milk
Salt and pepper to taste

Split and deseed and layer peppers in a 9 inch square baking dish. Top with a heavy layer of cheese. Mix eggs, milk and seasonings and pour over cheese. Bake 1/2 hour at 350 degrees or until knife put into center of Rellenos come out clean.

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