Baked Chile Rellenos
Source of Recipe
My rendition from a recipe on the internet
Recipe Introduction
These are different chile rellenos in that there isn't an egg batter.
List of Ingredients
- 6 medium poblano chiles, rinsed and dried
- Vegetable oil for coating chiles/1 tbsp for sauteing
- 1/2 small onion, minced
- 1 small garic clove, minced
- 1 small jalapeno, seeded and minced
- 6-8 oz. Monterey jack cheese, sliced to fit inside chiles
- 1/4 c. grated parmesan cheese
- 2 tbsp. chopped cilantro
- salt
- Vegetable spray
- Tortilla chips, crushed for topping
- Tomato salsa - bought or homemade
Instructions
- Preheat broiler.
- Apply thin coating of vegetable oil to chiles and place on broiler pan (lined with foil to minimize clean-up).
- Put broiler pan on upper rack of oven and broil until chiles are charred, turning as needed, about 4 min per side.
- Remove chiles from broiler and place on damp kitchen towel, bringing up towel to enclose. Let sit for 15 min. and then they are ready to peel.
- In small skillet, heat 1 tbsp vegetable oil and saute the onion, garlic and jalapeno until softened; let cool.
- Peel the chiles while vegetable mixture is cooling.
- Make a slit in each chile and carefully remove core and seeds (You can leave some seeds in if you want extra heat). Place in oblong casserole dish which has been sprayed with vegetable spray.
- Lightly season the insides of chiles with salt. Distribute the sauteed vegetables evenly in each chile. Sprinkle parmesan cheese in each chile, then place jack cheese strips inside chiles. Press the chiles closed.
- Sprinkle crushed tortilla chips evenly over chiles.
- Place in pre-heated 450 oven (upper third) for about 12 min., until the cheese is melted.
- Transfer chiles to plates and serve with salsa. 6 servings.
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