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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chile Rellenos #2 Recipe

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This recipe for Chile Rellenos #2 is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup olive oil
1 8 - 20 (1 lb.) California green chiles, peeled & seeded
2 (8 oz.) packages cream cheese, softened
1 lb. ricotta cheese, softened
1/4 cup fresh basil, chopped or 1 tsp. dried
1 egg
4 cups Monterey jack or Gureay cheese, grated
2 cups heavy cream, half-and-half, or milk
6 eggs
Nutmeg
Directions:
Directions:
Heat oil in heavy skillet.Put chiles in hot oil and until skin is blistered. Remove chiles, peel, and seed (make a slit down the side & leave stems on). Set aside. In large bowl beat cream cheese, ricotta, egg, and basil until smooth. Fill each chile with mixture. Lightly oil a 11x9x2 shallow baking dish. Alternate chiles in the baking dish. Hanging the stems over the opposite side of the baking dish. Spread grated cheese over the chiles. Beat the 6 eggs until they are a thick lemon color. Add cream nutmeg. Bake at 350 degrees for one hour, until a toothpick inserted in the center comes out clean and they are brown on top.


Preparation Time: 1.5 hours

Serves 8-10
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is my own recipe. You can easily cut this in half for a smaller portion. I use it at Christmas time, when I serve a lot of people.

 

 

 

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