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Post by :jroby614
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2632
Click below to download : Vegetables - Peppers - Chile Relleno Puff (Format : PDF)
Vegetables - Peppers - Chile Relleno Puff
7 oz can whole chiles, split8 oz. grated cheddar cheese
6 eggs, slightly beaten (can use egg substitute)
3/4 cup milk
1 tblsp. all-purpose flour
1 tsp. baking powder
Preheat oven to 350 degrees.
In greased 7 x 11" baking dish, layer split chiles and 1/2 of the cheese. Combine eggs, milk, flour, and baking powder; mix well. Pour over chiles. Top with remaining cheese. Bake 30-40 minutes until puffed and browned.
NEXT BOOKS
6 fresh poblano peppers 8 ounces shredded cheese such as cheddar 1 cup all-purpose flour 4 eggs 1 1/2 cups cooking oil Salsa and dairy sour cream (optional) Place whole peppers on a foil-lined baking sheet. Bake in a 425 degree oven for 20 to 25 minutes or till skin is bubbly and browned. Wrap peppers in the foil; seal and let stand for 20 to 30 minutes or till theyre cool enough to handle. Make a slit in each pepper from the top to the bottom. Remove seeds. Fill peppers with cheese. Secure peppers with wooden toothpicks, if needed. Coat
Vegetables - Peppers - Chiles Rellenos
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4 to 6 chicken cutlets 2 tbl. olive oil 1/3 cup flour 3 red bell peppers roasted, seeded and cut into strips 2 large garlic cloves, minced 3 tbl. small capers in brine rinsed in cold water 3 tbl. pignoli (roasted) 1 cup dry white wine salt and freshly ground black pepper Wash and dry chicken cutlets. Sprinkle salt and pepper on both sides and dip them in flour to coat lightly. Heat the oil in a non stick frying pan. Brown the cutlets lightly on both sides on medium high heat. Do not overcook. Place cutlets in a dish when
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