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Chile Rellenos for a Crowd I (D, TNT)
Source: "American Wholefoods Cuisine," Niki and David Goldbeck
Yield: 1 9"x13" pan

12 fresh Italian cooking peppers or 4 4-ounce cans whole green chilies if fresh not available
2 cups (8 ounces) Jack cheese, shredded
3 eggs, separated
1/4 tsp salt
2 tbsp cornmeal

If using fresh peppers, place under broiler and turn frequently until skin blisters all around. Remove and place in a damp cloth or plastic bag and let sit for about 15 minutes, allowing the skin to soften in the steam created. Peel off skins. Skip this if you are using canned chilies or if you do not want to remove the skin. Can be done either way.

Make a slit in side of peppers to remove any seeds. Pat dry. Stuff each pepper with about 2 rounded tbsp. shredded cheese and press closed.

Beat egg yolks with salt until creamy. Beat egg whites until stiff peaks form. Gently fold egg yolks and cornmeal into the whites making a uniform mixture.

Oil a 9"x13" baking dish generously and spread half the egg batter evenly into the pan. Arrange stuffed chilies at even intervals in egg batter and spread remaining batter on top to cover. Bake for 15 minutes or until puffed and brown.

Serve with your favorite spicy Mexican tomato sauce.

Poster's Notes:
You can alter the proportions for more or less people.

Posted by Barbara Kaye

Nutritional Info Per Serving: N/A