Wednesday, September 23, 2009

Chili Relleno

Here's a chili relleno recipe that combines ease of preparation with good taste ... and a bonus, too. It's got a good dose of healthy vegetables, along with milk, eggs, and cheese. I've had some of my friends say this should be my signature dish. You'll have to try it and see if you agree.

2 7-oz cans whole green chiles
4 oz (1 cup) reduced fat shredded Mexican cheese blend
2 Tbs flour
6 oz evaporated milk or soy milk
2 eggs
1/4 tsp pepper
4 oz chili salsa


Preheat oven to 350 degrees. Remove seeds and membranes from green chiles. Flatten half of the chiles in a 8x8x2 baking dish. Cover with 1/2 cup of the cheese blend. Flatten remaining chiles in the pan and cover with remaining cheese. Separate eggs into 2 bowls. Beat egg whites until stiff. Beat eggs yolks until blended, then stir in flour, milk and pepper. Fold egg whites into yolk mixture. Pour egg and milk mixture over chiles in baking dish. Cover and bake for 40 minutes. Remove cover and pour salsa over the top and bake uncovered for an additional 20 minutes.

Serves 4

Stealthy Cooking Tip: Anaheim chiles are a mild chili. If you want to make sure this dish is mild enough to please everyone, kids included, make sure to remove the seeds and membranes before flattening the chiles in the dish. The seeds and membranes have the most capsaicin - and it's what makes hot foods hot! If you like a little more heat, just leave the seeds and membranes in!

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