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Outlaw Chile Rellenos




Source of Recipe


Recipes From Friends






List of Ingredients



• 8 fresh anaheim chiles
  
• 2 eggs
  
• 1/2 teaspoon dried mexican oregano
  
• 1 tablespoon garlic powder
  
• 1 tablespoon water
  
• 4 cups bread crumbs, fresh or store bought
  
• 1/4 cup grated parmesan cheese
  
• 1/4 pound monterey jack or jalapeno cheese, sliced 3/4" thick
  
• 1/2 cup flour, seasoned with salt and pepper
  






Instructions



1. If using fresh chiles, first blister them in the oven or use your favorite method. Remove the skins. Cut a small slit in the chile's base and scoop out the seeds with a tablespoon and discard them (canned chiles are already peeled and seeded).
   
2. In a medium-sized mixing bowl, mix the eggs, oregano, garlic and water until well-blended.
   
3. On a large plate or piece of wax paper, thoroughly mix the bread crumbs and Parmesan cheese. Place the flour on a smaller plate or use a piece of wax paper.
   
4. Butter or grease a cookie sheet. Put a stick of cheese into each chile. One at a time, dust each chile with flour, dip them into the egg batter, and place the chile on top of the bread crumbs. Pat the chiles with the bread crumbs, making sure the entire chile has been covered.
   
5. Preheat the oven to 375 degrees. Place the chiles on the greased cookie sheet. Drizzle the butter the chiles and bake for 20 minutes. Serve with rice and beans.