|Flavoring with Chiles|
|by Clare Gordon Smith|
Chiles are established kitchen basics the world over whether fresh, dried, powdered, or pureed.
Results 1 - 10 of 186 for no egg chile relleno
Stuff each chile with cheese. Dredge ... seasoned flour. Beat egg whites until stiff. ... hot oil and drain on paper towels. Serve with salsa. Serves 5-6.
Preheat oven to ... cheese. Pour whipped eggs over mixture, and ... serving. If you want, you can spice up the sauce or use an enchilada sauce instead.
Place chiles on a baking ... chiles are blistered on all sides. Immediately place chiles in a plastic bag; fasten securely, and let steam 10 to 15 minutes.
Prepare tomato sauce. ... side of each chile to remove seeds, ... 365 F. Beat egg whites in a ... chiles, cloves and cinnamon. Simmer gently 15 minutes. Serve.
13 x 9 ... oven. 1 layer chiles. Top with ... 1/2 cheese. Beat eggs, flour, and ... cheese. Bake 15 minutes more. Let set for 15 minutes. Cut and serve.
Slit chiles lengthwise on one ... baking dish. Mix eggs, milk, flour, ... top with grated cheese. Bake uncovered at 350 degrees for 45 minutes. 8 servings.
Line buttered casserole dish with chiles, add grated ... more cheese. Beat eggs, flour, salt ... degrees for 35 minutes or until set. Serves 8-12 people.
Line bottom of ... with butter. Beat eggs, milk and ... refrigerator overnight or at least 1 1/2 hours. Bake at 350 degrees for 30 minutes or until set.
Layer half chilies ... layers. Mix milk, eggs, flour, salt. ... cheese. Bake at 350 degrees for 1 hour or until set. Top should be golden brown. Serves 4 to 6.
Grease an 8"x8" ... cheese over the chiles. Pour eggs over cheese and ... plate and served in wedges this dish makes an excellent breakfast or brunch entree.
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