Line 9 x 13-inch (or a little smaller) pan with chilies after taking out the seeds.
Put cheese on top.
Beat eggs, milk and salt.
Pour over cheese and chilies.
Bake at 325\u00b0 for 35 minutes. Pour over top the tomato sauce and bake 5 minutes more.
Brown meat in a dutch oven.
Add remaining ingredients for chili.
Simmer for 30 minutes.
Combine ingredients for thickening agent and add to chili.
Cook until thickened.
Brown ground beef, pepper and onion. Add tomato sauce, chili powder and remaining seasonings, stirring well.
Simmer until desired thickness.
May be used for basic recipe for chili beans by adding 2 large cans kidney beans and hot sauce, if desired.
For chili:
Place a large stockpot
passing remaining sauce separately.
For Chili Hollandaise:.
Combine yolks and
Mix ingredients thoroughly and store in tightly covered container.
Use 3 tablespoons with 1/2 cup water to every pound of meat.
Use for chili or tacos.
our.
Place rellenos in deep fryer and fry for approximately 4
Note:
For large can of chilies, double recipe.
Split and clean seeds from chilies.
Cut cheese in small squares and roll in chilies.
Hold together with toothpicks.
Beat egg whites until stiff.
Fold in yolks and 6 tablespoons flour. Dip rellenos in flour and then in batter.
Brown in hot oil (remove toothpicks).
Heat salsa for topping.
ve Chasen stopped making the chili himself) is a quarter
Wash chili peppers well.
Then blanch
tand, covered, at room temperature for at least 1 hour and
Split chili peppers lengthwise and remove seeds
Preheat oven to 350\u00b0.
Oil bottom of square or small rectangle glass cake pan.
Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom.
Spread out Monterey Jack cheese over chilies, covering them completely.
Crack eggs into a bowl; add milk and whip until mixed.
Pour on top of cheese. Sprinkle Cheddar cheese on top.
Bake in oven until top is golden brown, approximately 20 minutes.
Garnish with picante sauce and sour cream.
Open cans of chilies and rinse off seeds.
Open chilies to be flat and put aside.
Grate cheese and put aside.
Beat egg whites until white and stiff.
Add 1/3 cup milk and beat into eggs. Sprinkle in flour and beat in.
Brown beef and onion.
Drain; season.
Put 1 can chili in bottom of pan, then cheese, meat and rest of chili.
Beat rest of ingredients and pour over chili, meat and cheese.
Bake at 350\u00b0 for 45 minutes.
Serves 4 to 6.
Mix the eggs and milk.
Mix the water and flour.
In an 8 x 8 x 2-inch pan, layer chili peppers, then cheese.
Repeat.
Combine the egg and flour mixtures and pour it over.
Bake at 350\u00b0 for 1/2 hour.
Pull out and top with thin layer of tomato sauce and rebake 5 to 10 minutes.
Pour oil in electric deep fryer.
Preheat oven to 425\u00b0 for 25 minutes.
Meanwhile, drain green chili peppers.
Discard seeds and cut into 12 strips.
Cut cheese into 2 cubes.
Wrap a chili strip around each cheese cube and dredge each in flour; set aside.
Place half the chili peppers in a 9 x 13-inch casserole dish. Top with cheeses and remaining peppers.
Blend eggs with evaporated milk in a bowl; pour over layers.
Bake in a 350\u00b0 oven for 50 to 60 minutes, or until lightly browned.
Serve with salsa.
Yields 6 servings.
If using fresh peppers, after peeling and seeding, cook in microwave on high for 2 minutes with 1 Tbsp. water in a covered pyrex dish.
(To be sure they are well done for main dish.)