"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Baked Chiles Rellenos, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz shredded fat-free Cheddar Cheese 6 oz shredded fat-free Monterrey Jack Cheese 8-10 lager Jalapeņo peppers, sliced in half and seeded 4 eggs 1 can (8 oz) evaporated fat-free milk 1/4 cup flour 1/4 tsp black pepper
Mix the cheeses and spread evenly among the pepper halves. Place them on a cookie sheet coated with nonstick spray. In a medium bowl, mix together the eggs, milk, flour, and peppers and bake, uncovered, for 45 minutes or until the eggs are no longer runny. Top with salsa.
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