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2 pasilla or other large chili peppers
Roast the chiles under the broiler until the skin browns and bubbles.
Then put them in a glass bowl and seal them with plastic wrap. Leave until cool. The condensation will do most of the work for you. When they are cool, they will peel easily.
Meanwhile, mix the cheddar cheese shreds and the cream cheese together.
Make a slit in each pepper, and stuff with the cheese mixture. Roll in matzo cake meal), then in egg, and finally in your matzo meal crumbs.
Bake at 350°F until golden brown and warm in the middle.
Poster's Notes:
Posted by Rebecca Swanston
Nutritional Info Per Serving: N/A
Cream cheese
Cheddar cheese, shredded
1 egg, beaten
Matzo cake meal
Matzo meal
I've made Chili Rellenos in several ways, I've tried egg batter dipped. I've tried egged and breaded. I've fried, and I've baked. The winner for my family was my Passover Chili Rellenos, so that's what we use now.