Chiles Rellenos

sobota, 15 lutego 2014

6 wax peppers (hot hungarian yellow or other banana pepper)
3 ounces monterey jack cheese
1 tablespoon butter
2 eggs
2 egg whites (throw away the yolks, save them for something very rich, or give them to the dog)
3 ounces part-skim mozzarella cheese
6 tablespoons sour cream

1 Cut top of pepper one quarter way around, then slit downward to tip.
2 Remove seeds.
3 Blanch and simmer in water for about 20 minutes.
4 Cut 6 chunks of Monteray Jack cheese and insert into peppers.
5 Beat eggs.
6 Put butter in skillet on medium heat, pour in small amount of egg mixture when butter starts to get hot.
7 When egg mixture begins to firm, place filled pepper on one half of circle of batter and flip batter over the pepper as the eggs cook.
8 Do this for all 6 peppers.
9 Remove to 2 or 3 small microwavable plates.
10 Top with grated Mozzarella cheese and a tablespoon of sour cream.
11 Microwave for about one minute, or until cheese melts.
12 Serve.

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