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    Casserole-Style Chiles Rellenos


    Source of Recipe


    Better Homes and Gardens

    List of Ingredients




    2 large poblano peppers or green sweet peppers (8 ounces)
    1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
    3 beaten eggs
    1/4 cup milk
    1/3 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon ground red pepper
    1/8 teaspoon salt
    3/4 cup shredded cheddar cheese (3 ounces)
    1 cup picante sauce
    1/4 cup dairy sour cream

    Recipe



    1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.

    2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.

    3. Bake, uncovered, in a 450 degree F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings.

 

 

 


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