Ingredients
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6
-
6
-
6
-
-
8
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Senor Pico’s Baked Chile Rellenos, From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor’s Pico’s Picante Sauce. The prep time is figured for canned chiles., Delicious! Make sure your chiles are fully prepped before you make the batter. I didn’t and the batter separated. The top was not so pretty, and the cooking time was ~45 minutes, but it still tasted great. used a lot less cheese 3 x 2 inch thin pre-sliced pieces per chile and it was plenty cheesy., 15 minutes isn’t nearly enough baking time, no matter how well the egg whites are beaten. The cheese is not properly melted and the chilis not warmed enough, and egg whites barely brown. I left it in for 30 minutes.
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Steps
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1
Done
|
Rinse the Chiles and Discard the Seeds. |
|
2
Done
|
Insert 1 Strip of Jack and 1 Strip Cheddar Cheese in Each Chile, Cutting a Slit in One Side of the Chiles. |
|
3
Done
|
Dust the Chiles With Flour. |
|
4
Done
|
Beat Egg Whites Until Stiff. |
|
5
Done
|
Beat Egg Yolks and Fold Into Whites. |
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6
Done
|
Add Melted Butter Should not Be Hot to the Egg Mixture. |
|
7
Done
|
Grease Generously a 8x8 Baking Dish. |
|
8
Done
|
Pour a Thick Coating of Batter on Bottom of Dish. |
|
9
Done
|
Place Chiles on Top of Batter, and Spoon Remaining Batter Over Chiles. |
|
10
Done
|
Bake at 375 For 15 Minutes. |
