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Chiles Rellenos Jose

by | Sep 2, 2014 | CSA Member Updates, Recipes

(This recipe courtesy of “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”, published by the Madison Area Community Supported Agriculture Coalition)

Whole or halved mild, semi-hot, or hot chiles (Hungarian wax, Anaheim, Poblano, Jalapenos, etc.) enough to cover bottom of a 7-by-13-inch pan.
1 pound Monterey Jack cheese, cut into thin strips
5 large eggs
1/4 cup flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 pound grated cheddar cheese
1/2 teaspoon paprika

1.  Seed the chiles.
2.  Slip strips of Monterey Jack cheese inside chiles.
3.  Beat eggs and gradually add flour, milk, and salt.
4.  Arrange chiles in well-greased pan.
5.  Sprinkle on the cheddar.
6.  Pour on egg mixture.
7.  Sprinkle on the paprika.
8.  Bake uncovered at 350 degrees for 45 minutes.
Makes 6-8 servings.

CSA Produce

Produce Featured in this Recipe

Poblano Peppers

Poblano Peppers

Poblano peppers are mild chili peppers that originated in the state of Puebla, ...
Jalapeno Peppers

Jalapeno Peppers

The active component in jalapenos and other hot peppers is capsaicin, which gives ...


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