Chile Rellenos

[Guest guest]

To Elizabeth, Graves, Katy, BMG, and any other folks out there who

are interested,

 

 

I am not sure this meets all your criteria, but here goes. I

live in West Texas so Chile Rellenos and like foods are a way of life

with us. The Rellanos are baked. I thought someone said something

about not wanting a recipe for fried ones. If anybody does, let me

know.

The secret to good Chile Rellanos is the pepper and how itis

prepared prior to cooking. Try to find fresh green chile peppers(the

are sometimes called New Mexico peppers and often confused with

Poblano peppers, which will work great) If you can't get fresh

peppers, get canned whole green peppers and ignore the following

instructions for fresh peppers. Wash your fresh peppers, place them

on an ungreased baking sheet, and place them in a 350 degree

preheated oven until they look like they are blistered. If they

appear to char a little, don't panic, it won't hurt a thing. While

you are waiting for the peppers turn them frequently. After the

peppers start to appear blistery, place a damp cloth over them for a

few minutes(4 or 5) to steam them and soften the peel. Peel the the

little gems, split them lengthwise and remove the seeds. Stuff each

half with grated Monterey Jack Cheese and spread 1 tsp. picante sause

or salsa over each stufffed half(here is where you can make it as hot

as you like, so pick your sause carefully).

Place the stuffed and saused peppers on a greased baking sheet.

Cook in a preheated 350 degree oven until cheese is melted( about 15

to 20 minutes). Eat 'em hot.

 

Benny