POSTED BY Joanna Stringer Goff
Pico’s Baked Chile Rellenos
6 fresh chilies, roasted & peeled 6 slices monterey jack cheese, 2 inch slices, about 1/2 thick 6 slices cheddar cheese, 2 inch slices, about 1/2 cup thick flour 8 eggs, separated 1/4 cup butter, melted senor pico’s picante sauce Directions
Rinse the chiles and discard the seeds.
Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
Dust the chiles with flour.
Beat egg whites until stiff.
Beat egg yolks and fold into whites.
Add melted butter (should not be hot) to the egg mixture.
Grease generously a 8×8 baking dish.
Pour a thick coating of batter on bottom of pan
Place chiles on top of batter, and spoon remaining batter over chiles.
Bake at 375° for 15 minutes.
Top with Picante sauce
6 fresh chilies, roasted & peeled 6 slices monterey jack cheese, 2 inch slices, about 1/2 thick 6 slices cheddar cheese, 2 inch slices, about 1/2 cup thick flour 8 eggs, separated 1/4 cup butter, melted senor pico’s picante sauce Directions
Rinse the chiles and discard the seeds.
Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
Dust the chiles with flour.
Beat egg whites until stiff.
Beat egg yolks and fold into whites.
Add melted butter (should not be hot) to the egg mixture.
Grease generously a 8×8 baking dish.
Pour a thick coating of batter on bottom of pan
Place chiles on top of batter, and spoon remaining batter over chiles.
Bake at 375° for 15 minutes.
Top with Picante sauce
If you enjoyed this article, please consider sharing it!
