One of my favorite Mexican dishes is the Chili Relleno, which is a chili
pepper filled with cheese, covered in an egg-based batter, with sauce on
top. This dish is a lot easier to make and tastes just as good as
the real thing to me.
Ingredients:
2 cans (7 oz.) Chilis
1
small can Evaporated Milk
2 Eggs
2 Tbsp. Flour
1/2 cup
Milk
1 lb. Monterey Jack Cheese
Salt
1 can (8 oz.) Tomato
Sauce
Steps:
- Grate and mix
cheeses. - Line pan with 1 can chilis.
- Add half of cheese.
- Place rest of chilis.
- Add most of remaining
cheese. - Beat eggs until lemon color and add milk, flour, salt,
then pour over chilis. - Bake at 350 degrees for 20-25
mins. - Remove, pour tomato sauce over top.
- Sprinkle with
cheese. - Bake 15 mins. more.
- Let stand 15-20 mins. before
serving.
