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Results 1 - 10 of 363 for chili relleno
Preheat oven to 350°F. Spray a 2-quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place ...
Drain and slit each chile ... once gently. Drain rellenos on paper towels. Serve with heated Ortega Green Chili Salsa. Leftover chilies Rellenos are ... about 6 Chilies Rellenos.
Put cheese strips in chiles and arrange on a greased 8x13 pan. Beat eggs, milk, flour and baking powder until smooth. Pour evenly over ...
Melt butter in 13 x 9 inch baking dish. Arrange chiles in a layer in bottom of dish. Cover with cheese. Blend together milk, eggs, salt and ...
Make a slit with the tip of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375°F. ...
Place chilies on a baking ... peel of each chili (chilies will be limp). If ... ingredients; cook until thoroughly heated. Makes about 2 1/2 cups.
Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly. Put in plastic bag for a few ...
Butter rectangular baking dish. Flatten chiles and line bottom of dish with 1/2 of the chiles. Spread 1 cup each cheddar and Jack on top ...
Cut the whole chiles in strips and open to remove all seeds by rinsing each in running cold water. Beat the eggs; add the milk, flour, and ...
In a 9 x 13 inch pan, layer green chiles, Jack cheese, ground beef and Cheddar cheese. Mix flour, eggs and 14 ounces can evaporated milk ...
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