Chiles Rellenos
photo by Sweetiebarbara
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
6 Rellenos
- Serves:
- 3
ingredients
- 6 wax peppers (hot hungarian yellow or other banana pepper)
- 3 ounces monterey jack cheese
- 1 tablespoon butter
- 2 eggs
- 2 egg whites (throw away the yolks, save them for something very rich, or give them to the dog)
- 3 ounces part-skim mozzarella cheese
- 6 tablespoons sour cream
directions
- Cut top of pepper one quarter way around, then slit downward to tip.
- Remove seeds.
- Blanch and simmer in water for about 20 minutes.
- Cut 6 chunks of Monteray Jack cheese and insert into peppers.
- Beat eggs.
- Put butter in skillet on medium heat, pour in small amount of egg mixture when butter starts to get hot.
- When egg mixture begins to firm, place filled pepper on one half of circle of batter and flip batter over the pepper as the eggs cook.
- Do this for all 6 peppers.
- Remove to 2 or 3 small microwavable plates.
- Top with grated Mozzarella cheese and a tablespoon of sour cream.
- Microwave for about one minute, or until cheese melts.
- Serve.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.