Cooking & Baking
Related: About this forumlivetohike
(22,163 posts)Glassunion
(10,201 posts)Enjoy!
cbayer
(146,218 posts)I love chili relleno, but have never made them at home. I like the ones with a bit of a crispy crust. Sometimes they are just to eggy, and I don't like that at all.
livetohike
(22,163 posts)I have been on a low fat "diet" for over a decade and am used to using the low fat/fat free substitutes. This makes four large pieces from an 8x8" baking dish.
7 oz can of whole chilis
1 cup of Mexican blend cheese
1/4 cup egg subsitute
4 oz. of evaporated skim milk
1/4 cup regular skim milk
1 T. of flour
salt and pepper to taste
4 oz. tomato sauce
Preheat oven to 350 F. Split the whole chilies vertically to open up flat. Layer half of them on the bottom of an oiled 8x8" baking dish. Cover this layer with half of the cheese. Beat together the egg substitute, evap. milk, regular milk, flour and salt and pepper. Pour over the chili/cheese layer. Bake for 25 minutes.
Remove from oven and spread the tomato sauce over the top. Bake for 10 minutes, then sprinkle the remaining cheese over this and bake for an additional 5 minutes.
I cut this into 4 large pieces. My husband is a big eater. One piece was enough for me and he ate the rest! You can double this recipe and it fits a 9x13" dish.
Glassunion
(10,201 posts)With a spicy sweet sauce, and an avocado salad.
HappyMe
(20,277 posts)greatauntoftriplets
(175,749 posts)And green beans.
cbayer
(146,218 posts)I've got some blue cheese dressing and salami to put on it, but not much else.
And I have a can of tomato soup - that should be good with it.
Leaving for the mainland tomorrow!
pinto
(106,886 posts)cbayer
(146,218 posts)these last few days of wild winds, looks like it might be dead calm tomorrow.
pinto
(106,886 posts)cbayer
(146,218 posts)Fair winds and following seas are what I hope for.
That and no mechanical failures, lol.
Alenne
(1,931 posts)It was delicious!
pinto
(106,886 posts)Alenne
(1,931 posts)pinto
(106,886 posts)cbayer
(146,218 posts)pinto
(106,886 posts)shanti
(21,675 posts)sliced tomatoes, sliced avocados, asparagus, and jamaican rice n peas. oh and strawberries for desert.
grasswire
(50,130 posts)Tomorrow a cousin I haven't seen since we were teenagers is coming for the afternoon. Her late mother, my Aunt Dorothy, was largely my cooking inspiration years ago, so I have made a few of her favorite dishes for lunch.
An orange chiffon cake is in the oven right now. We'll have that with whipped cream and orange curd and some berries.
For lunch, croque monsieur. And a relish plate with crudites and various olives.
To start, small cups of spicy shrimp cocktail.
Gee, I wrote that menu backwards. Ha!