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| ANAHEIM CHILI
RELLENO |
| (click
for printable version of this
recipe) |
| Submitted
by Jerry, Livingston, Texas, who
says this is a favorite dish in his
household. |
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| TOOLS: |
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•
Baking Sheet
• Mixing Bowl
• Paring Knife
• Tongs
• Cutting Board
• Whisk
• Grater
• 9 x 12 Casserole Dish
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| INGREDIENTS: |
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8 to 12 Anaheim Chili
Peppers, fresh
•
½ cup flour
•
1 tsp salt
•
1 cup milk
•
4 eggs
•
1 8oz package cheddar
cheese
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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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! . |
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PICTURE TO ENLARGE) |
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