|
Chilies Rellenos Guillermos
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
4
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
10 Whole green chilies, peeled
|
|
1/2 lb. monterey jack cheese, cut into 10 strips
|
|
1 cup cheddar cheese, grated
|
|
3 eggs
|
|
1/4 cup (scant) flour
|
|
3/4 cup milk
|
|
1/4 tsp. salt
|
|
black pepper to taste
|
|
dash of liquid hot pepper sauce
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Preheat over to 350 degrees. Leave a few seeds in green chilies for flavor. Spread chilies on paper towel and pat dry.
|
|
|
Slip a strip of hack cheese in each chili and lay them side by side in a greased 9 by 13 inch baking dish.
|
|
|
Sprinkle with cheddar cheese. Beat eggs, add flour, beating until smooth, Add milk, slat, black pepper and pepper sauce. Beat thoronghly
|
|
|
Carefully pour egg mixture over chilies. Bake uncovered for 45 minutes or until knife inserted in custard comes out clean
|
|
|
Serving
Suggestions |
|
4
|
|
Originally Submitted
10/15/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chilies Rellenos Guillermos recipe to your own private DesktopCookbook.
|