Chili Relleno Casserole Recipe
Ingredients
| 8 large Anahiem or long green chiles | ||
| Mozzarella cheese package | 1 | |
| Unbleached flour | 1 Cup (16 tbs) | |
| Cornmeal | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Skim milk | 1 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Vegetable cooking spray | ||
| 1/2 cup commercial salsa | ||
Directions
Wash and dry chiles; place on a baking sheer.
Broil 3 to 4 inches from heat 8 to 10 minutes, rurning often with tongs until blistered on all sides.
Immediately place chiles in a paper sack.
Close sack, and allow chiles to steam 15 minutes to loosen skins.
Peel chiles remove stems, cores, and seeds, keeping chiles intact.
Slice cheese lengthwise into 8 (1-inch) strips.
Stuff each chile with a strip of cheese; set aside.
Combine flour, cornmeal, baking powder, and salt in a large bowl.
Make a well in center of mixture.
Combine milk and eggs; add to dry ingredients, stirring just until moistened.
Coat a 13- x 9- x 2-inch baking dish with cooking spray; place chiles in dish.
Pour cornmeal mixture over chiles; bake at 375° for 25 minutes or until golden brown.
Serve with salsa.
Garnish with cilantro sprigs,
Broil 3 to 4 inches from heat 8 to 10 minutes, rurning often with tongs until blistered on all sides.
Immediately place chiles in a paper sack.
Close sack, and allow chiles to steam 15 minutes to loosen skins.
Peel chiles remove stems, cores, and seeds, keeping chiles intact.
Slice cheese lengthwise into 8 (1-inch) strips.
Stuff each chile with a strip of cheese; set aside.
Combine flour, cornmeal, baking powder, and salt in a large bowl.
Make a well in center of mixture.
Combine milk and eggs; add to dry ingredients, stirring just until moistened.
Coat a 13- x 9- x 2-inch baking dish with cooking spray; place chiles in dish.
Pour cornmeal mixture over chiles; bake at 375° for 25 minutes or until golden brown.
Serve with salsa.
Garnish with cilantro sprigs,
Chef
