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Love Chiles Rellenos, but they're kinda time consuming to make. Found this recipe and miz t. added her own blend of spices. Enjoy.
T - Tablespoon t - teaspoon Ingredients: Poblano Peppers ground beef and or ground pork 2 cups cheddar cheese 2 eggs, beaten 3 T flour 3/4 cup of milk 1 t salt 1/4 t tabasco 1/2 cup jack cheese 1/4 cup almonds raisins sherry cinnamon ground cloves tomato paste vinegar sugar Picadillo Filling: Lightly toast 1/4 cup almonds or nuts. set aside Brown 1 lb. lean ground beef in 1 T olive oil Add 1 minced clove garlic, 1 onion, 1/4 cup tomato paste, 2 T sherry, 1 t cinnamon, 1/2 t salt, 1/4 t ground cloves, 1 T vinegar, and 1t sugar. Grind in blender the almonds & 1/4 cup raisins, add to mixture above. Cut chilies in half, clean seeds out, then broil under broiler until skins are puffy. Put in bag or heavy duty zip lock till cool. Remove skins. Put 1/2 of your chilies skin side down in casserole dish. Spoon meat mixture over chilies in casserole dish. Add cheddar cheese in an even layer. Place chilies evenly over cheese. Wisk together eggs flour, milk, salt, and Tabasco. Pour mixture over the second layer of chilies. Sprinkle with Monterey Jack cheese on top. Cover and bake for 25 minutes. Remove cover and continue baking for an additional 15 minutes or until lightly browned. Serves 8
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