mNo edit summary |
m (clean up, typos fixed: jalapeno → jalapeño (2)) |
||
(3 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
− | ==Ingredients== |
+ | == Ingredients == |
* 8 whole [[anaheim chile]]s, charred, peeled and seeded |
* 8 whole [[anaheim chile]]s, charred, peeled and seeded |
||
− | * ½ lb [[monterey jack]] cheese |
+ | * ½ lb [[jack cheese|monterey jack]] cheese |
− | * 3 [[ |
+ | * 3 [[egg]]s |
− | * 1 [[ |
+ | * 1 [[jalapeño pepper|jalapeño chile]], seeded and minced |
* ¼ cup [[flour]] |
* ¼ cup [[flour]] |
||
* ½ tsp [[salt]] |
* ½ tsp [[salt]] |
||
Line 11: | Line 11: | ||
* 1 cup grated [[cheddar]] cheese |
* 1 cup grated [[cheddar]] cheese |
||
− | ==Directions== |
+ | == Directions == |
− | # Preheat oven to 350°F. |
+ | # Preheat oven to 350 °F. |
# [[oil]] a 9 x 13 inch baking dish stuff each [[chile]] with [[cheese]] stick and place it in baking dish. |
# [[oil]] a 9 x 13 inch baking dish stuff each [[chile]] with [[cheese]] stick and place it in baking dish. |
||
− | # Beat together the [[ |
+ | # Beat together the [[egg]]s, jalapeño, [[flour]], [[salt]] and [[milk]] in a bowl; pour over chilies. |
# Sprinkle [[cheese]] over top. |
# Sprinkle [[cheese]] over top. |
||
# Bake for about 35 minutes, or until golden brown. |
# Bake for about 35 minutes, or until golden brown. |
||
# Cool for 10 minutes before serving. |
# Cool for 10 minutes before serving. |
||
− | #* Note: to roast chilies, place in a preheated 450°F oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots. |
+ | #* Note: to roast chilies, place in a preheated 450 °F oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots. |
#* Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. |
#* Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. |
||
#* Or, hold over gas burner, turning until all sides are charred. |
#* Or, hold over gas burner, turning until all sides are charred. |
||
Line 27: | Line 27: | ||
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin. |
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin. |
||
− | [[Category: |
+ | [[Category:California chile Recipes]] |
[[Category:Casserole Recipes]] |
[[Category:Casserole Recipes]] |
||
⚫ | |||
⚫ | |||
[[Category:Cheddar Recipes]] |
[[Category:Cheddar Recipes]] |
||
− | [[Category:Jalapeno pepper Recipes]] |
||
[[Category:Egg Recipes]] |
[[Category:Egg Recipes]] |
||
⚫ | |||
⚫ | |||
[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
||
+ | [[Category:Tex-Mex Vegetarian]] |
Latest revision as of 22:38, 4 June 2013
Ingredients
- 8 whole anaheim chiles, charred, peeled and seeded
- ½ lb monterey jack cheese
- 3 eggs
- 1 jalapeño chile, seeded and minced
- ¼ cup flour
- ½ tsp salt
- ¾ cup milk
- 1 cup grated cheddar cheese
Directions
- Preheat oven to 350 °F.
- oil a 9 x 13 inch baking dish stuff each chile with cheese stick and place it in baking dish.
- Beat together the eggs, jalapeño, flour, salt and milk in a bowl; pour over chilies.
- Sprinkle cheese over top.
- Bake for about 35 minutes, or until golden brown.
- Cool for 10 minutes before serving.
- Note: to roast chilies, place in a preheated 450 °F oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots.
- Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides.
- Or, hold over gas burner, turning until all sides are charred.
- Place in a bag or covered bowl for about 10 minutes.
- Skin should peel right off.
Note
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.