To seed chiles, cut each chile in half lengthwise using scissors
ofter peach.
Use this recipe for baked apples or pears, increase baking
Place the chile ingredients in a medium
Rinse the chiles and discard the seeds.
Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
Dust the chiles with flour.
Beat egg whites until stiff.
Beat egg yolks and fold into whites.
Add melted butter (should not be hot) to the egg mixture.
Grease generously a 8x8 baking dish.
Pour a thick coating of batter on bottom of dish.
Place chiles on top of batter, and spoon remaining batter over chiles.
Bake at 375\u00b0 for 15 minutes.
Top with Picante sauce.
>chile until skin is charred and blistered, turning occasionally for
Mix well, cover and simmer for 15 minutes. The water should
heet at 425 degrees F for 20 minutes or until their
he grill and continue cooking for 30-45 minutes over a
For the Sauce:
Combine the
Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!
Heat oil in large stockpot.
Add pork, onion, garlic, salt and pepper.
Saute until pork is browned.
Drain juice from tomatoes into stockpot.
Chop tomatoes and add to pork with chiles and 2 cups water.
Stir well and simmer, covered, for 45 minutes.
Whisk together flour and 1/3 cup water until smooth.
Add to chile mixture and stir constantly until well blended and slightly thickened.
Cover and simmer for 15 minutes.
Serve with warm tortillas.
Serves 6 to 8.
br>Take each canned whole chile pepper and stuff with a
Take 1/2 of can of green chile and line bottom of oblong casserole dish.
Layer with strips of Jack cheese, remaining chile and Cheddar cheese.
Beat egg whites until stiff.
Beat egg yolks and evaporated milk.
Then add together and beat.
Add flour and salt; beat and pour over layers.
Bake at 325\u00b0 for 45 minutes.
Top with tomato sauce and cook another 30 minutes.
Separate eggs. Beat whites until stiff. Mix flour, salt, pepper and egg yolks. Fold in whites and pour half into greased 13 x 9-inch baking dish. Remove seeds from chilies and spread chilies over batter. Cover with cheese slices. Pour rest of batter over cheese. Bake for 25 minutes in a 325\u00b0 oven.
Wash chiles and remove seeds.
Wrap chile strips around cheese strips.
Place side by side in a shallow 13 x 9-inch baking dish. Beat eggs with salt, then add milk and mix well.
Pour over stuffed chilies.
Bake for 50 to 60 minutes in a 350\u00b0 oven.
Do not overbake since it toughens the protein in both eggs and cheese.
Serves 6 to 8.
Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
In small bowl, beat egg and milk until blended.
In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.
heet pan.
Open up chile and place on egg roll
mmerse peppers into boiling water for 3 minutes and drain.
Wash chiles, remove seeds and pat dry.
Combine grated Jack cheese with grated Cheddar cheese.
In a 9 x 13-inch baking dish, layer half chiles and half cheese.
Repeat layers, saving 1 cup cheese for top.
Beat eggs until foamy.
Add baking powder, flour and salt. Set batter aside.
Slit each chile open lengthwise below stem and insert cheese.
Dip stuffed chiles in batter and fry in oil in a cast-iron skillet until golden brown.
Drain on paper towel. Makes 12.