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RELLENOS IN CREPES




Source of Recipe


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List of Ingredients



• 4 eggs
  
• 1/2 c water
  
• 1/4 tsp ground cumin
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• Butter or margarine
  
• 5 canned whole green chiles
  
• 5 (3"x 1/2") sticks Jack cheese
  
• 1/2 c chopped onion
  
• 1/4 c chopped green pepper
  
• 1/4 tsp chopped garlic
  
• 1 Tbsp oil
  
• 1 (1 lb.) can whole tomatoes, undrained
  
• 1/4 tsp salt
  
• Dash pepper
  
• 1/8 tsp oregano
  






Instructions



1. Mix eggs, water, cumin, salt and pepper with whisk. Butter a 7 inch skillet and heat over medium heat. Add 2-3 Tbsp of mixture, swirling around to coat bottom of pan evenly and cook until set. Continue making crepes until batter is used up, mixing batter well each time. There should be 10 crepes.
   
2. Stuff each chile with a cheese stick. For each relleno, overlap 2 crepes and top with 1 stuffed chile. Roll and place seam side down in greased 8 inch square baking pan. Cover with canned salsa, or prepare sauce with ingredients listed in this recipe. Bake at 350 degrees for 20 minutes. Makes 5 servings.
   
3. For sauce: Cook onion, green pepper and garlic in oil until onion is tender. Add undrained tomtatoes, salt, pepper and oregano. Cover and simmer 15 minutes. Makes 2 cups.