Baked Chile Relleno Recipe

  • 1 can Ortega Chile Peppers (large can)
  • 1/2 pound Jack cheese, sliced into 1/2 inch sticks (we used cheese sticks that the kids snack on)
  • 5 eggs separated
  • 2 tablespoons flour
Wash peppers and insert cheese sticks. Beat egg yolks and add 2 tbs flour, then fold into stiffly beaten egg whites. Pour half of batter into 9 X 13 pyrex pan. (I used baking spray first.) Arrange peppers and pour rest of mixture over it. Bake at 350 for 30 minutes. Pour Chile con Queso over and serve.

Chili Con Queso

1 small onion, chopped

2 tbs butter

1/2 c tomato puree

1/4 c table cream

salt and pepper (if needed)

1 chile pepper chopped

Brown onion in butter, add tomato puree and chopped pepper. Simmer 15 minutes. Remove from heat, stir in cream. Pour over chile relleno.

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