Baked Chili Rellenos
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If desired, chilies may be stuffed with well seasoned ground meat of your choice. Many different choices of cheese can be used, but do not use a cheese that doesn't like to melt.
6 large green chilies, scorched, roasted
1/2 pound pepper jack/Monteray jack cheese, grated or cut into strips
2 eggs, separated
1/4 teaspoon baking powder
2 tablespoons flour
1/2 teaspoon salt (optional)
Peel roasted chilies; remove seeds through small opening from slit made in one side of each chili. Fill each chili with cheese. Fasten with toothpicks, handling carefully.
Beat egg whites until stiff. In separate bowl, beat yolks until thick. Sift together dry ingredients and add to yolks, blending well. Fold in beaten egg whites.
Dip each prepared chili into egg batter individually, then placed dipped chili into a greased/sprayed ovenproof casserole dish.
Bake in preheated 325 degree oven until batter is formed and lightly browned.
Ronald Schriefer, Moline