Monday, November 21, 2005
Baked Chile Rellenos
The chile relleno casserole reminded me of this.
Ingredients:
6 eggs
Jack cheese, about 1 lb.
Ortega chilies
2 beef bouillon cubes
1 large can tomatoes
onion and garlic salt
Separate 3 eggs. Beat the yolks and add 3 tablespoons of flour. Blend. Pour into lightly oiled bake dish and brown until golden color.
Remove from the oven and put a layer of chilies (seeds removed), then add a layer of Jack cheese and another layer of chilies. Pour egg mixture over the cheese and chilies.
Meanwhile, take the bouillon cube and juice from the tomatoes, chopped onion, garlic salt (lots), a little hot chilies (red) and tomatoes. Simmer until the onion is tender.
Pour over rellenos and bake in a 350 degrees for 1 hour.
Categories: mexican, one_dish_meals, casseroles
Ingredients:
6 eggs
Jack cheese, about 1 lb.
Ortega chilies
2 beef bouillon cubes
1 large can tomatoes
onion and garlic salt
Separate 3 eggs. Beat the yolks and add 3 tablespoons of flour. Blend. Pour into lightly oiled bake dish and brown until golden color.
Remove from the oven and put a layer of chilies (seeds removed), then add a layer of Jack cheese and another layer of chilies. Pour egg mixture over the cheese and chilies.
Meanwhile, take the bouillon cube and juice from the tomatoes, chopped onion, garlic salt (lots), a little hot chilies (red) and tomatoes. Simmer until the onion is tender.
Pour over rellenos and bake in a 350 degrees for 1 hour.
Categories: mexican, one_dish_meals, casseroles
