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Doug's Chile Rellenos Casserole
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    Doug's Chile Rellenos Casserole

  • 8 fire roasted anaheim chiles -- red or green
  • 6 ounces sharp cheddar cheese -- cut in fingers
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup flour -- or more
  • 1 teaspoon salt

    Red Aneheims have more flavor than green. Open the chiles, which have been de-seeded, and put in cheese fingers, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered.... let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug in BC From: Doug Irvine <dougandmarie@home.com> CC: chile-heads@globalgarden.com 14 Aug 1998

    From: Doug Irvine


    Posted By: Doug Irvine, Via:Chile Head Mailing List
    Date: 14 Aug 1998.

    *BACK TO MEXICAN*







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