Chiles Rellenos With Marinara Sauce Recipe
Ingredients
4 ounces jack cheese, cut in strips
1 can (4 oz.) California green chiles, seeds and pith removed
4 eggs
1/3 cup milk
1/2 cup all-purpose flour, unsifted
1/2 teaspoon baking powder
1 cup (about 4 oz.) shredded sharp Cheddar cheese
1 can (15 oz.) marinara sauce
Pitted ripe olives
Directions
Divide jack cheese evenly among chiles, folding or tucking cheese inside.
Arrange chiles side by side in bottom of a greased, shallow 1 1/2-quart baking dish.
With an electric mixer beat eggs until thick and foamy then add milk, flour, and baking powder; beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface of all chiles.
Sprinkle with Cheddar cheese.
Bake uncovered in a 375° oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to simmering.
Arrange chiles side by side in bottom of a greased, shallow 1 1/2-quart baking dish.
With an electric mixer beat eggs until thick and foamy then add milk, flour, and baking powder; beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface of all chiles.
Sprinkle with Cheddar cheese.
Bake uncovered in a 375° oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to simmering.
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