CookingWithGeorgeAndFriends.com

Week 46 Recipe

ANAHEIM CHILI RELLENO

Submitted by Jerry, Livingston, Texas, who says this is a favorite dish in his household.

TOOLS • Baking Sheet • Mixing Bowl • Paring Knife • Tongs • Cutting Board • Whisk • Grater • 9 x 12 Casserole Dish   INGREDIENTS • 8 to 12 Anaheim Chili Peppers, fresh • ½ cup flour • 1 tsp salt • 1 cup milk • 4 eggs • 1 8oz package cheddar cheese

PREPARATION: Rub chillies with a little olive oil. Place them on baking sheet and broil them until the outer skin starts to brown and blister. Flip to do other side. Remove from broiler. Peel off the outer skin. Starting at the top of the chili, cut about 4 inches down the side and remove the seeds and membrane from the chili. Stuff with Cheddar cheese and lay in the greased Casserole Dish. Preheat oven to 350 degrees F. In mixing bowl, beat the eggs. Add the salt, milk and flour and beat until mixture is smooth. Pour over the chillies in the casserole dish. Bake for appx 30 minutes or until sauce forms a custard. Remove from oven and sprinkle with grated cheddar cheese. Return to oven appx 5 minutes or until cheese is melted on top. Remove from oven and let cool appx 10 minutes before serving. HINTS: Wear rubber gloves when working with the chillies. When stuffing the chillies, you can use toothpicks to keep the chillies closed to hold in the cheese. I had some leftover exotic cheese from last week’s recipe so I stuffed a few chillies with those. I found the Asiago cheese really gave the chillies a nice flavor so you might want to try your favorite cheese. Note: Pepper Jack cheese will make the chillies extremely hot to the taste!