CORA LOU’S FAMOUS CHILI RELLENOS WITH MARINARA SAUCE by CHEF DAN:
Serves 4-6
INGREDIENTS:
4 fresh chilies (Anaheim, rellenos or poblano)
1 (12oz) can enchilada sauce
1 (12oz) can diced green chilies fire roasted
1 (8oz) package pepper jack cheese
4 eggs or 1 cup egg beaters
1/3-cup milk, fat free ok
1/2-cup all-purpose flour
1/2-teaspoon baking powder
1/2-teaspoon cumin
1/2-teaspoon garlic powder
1/2-jar (14oz) marinara sauce
2 jalapeño, sliced
DIRECTIONS: (ORE-HEAT OVEN TO 375 DEGREES)
1. Roast the chilies on bbq. Grill, or broil in the oven or over a gas range.
2. Turn them occasionally until the skins are blackened.
3. Remove from heat and put in plastic bag until cool, about 20 minutes.
4. Peel the blackened skin, being careful not to tear, (DO NOT RINSE IN WATER)
5. Blend milk, eggs, flour, garlic cumin, and baking powder.
6. Whip until smooth.
7. In an oven-proof baking dish, place the chilies, and stuff with cheese.
8. Pour milk mixture, diced chilies, enchilada sauce, over the chilies.
9. Spread slices of jalapenos over the top.
10. Bake covered for 20 minutes.
11. Uncover and bake for about 20 more minutes or until nice and bubbly.
12. In a sauce pan heat the marinara sauce.
13. Take baking dish out of the oven and pour marinara sauce over the Chili relleno dish.
ENJOY DAN: BON-APPETITE!!
No comments:
Post a Comment