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Recipe - Chile Rellenos


4 cubannelle peppers, roasted and deseeded
1 egg, beaten
1/2 cup milk
1 cup flour
1/4 cup cooking oil
1 cup shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1/2 onion finely chopped
1/4 cup chopped cilantro
2 tbs. tabasco sauce


Mix the cheeses, onion, cilantro and tabasco sauce and stuff
carefully into the chiles. Blend the egg and milk and coat the
peppers then dredge in the flour. Place them in a cooking pan with
the oil and brown all sides. Top them with salsa and cheese and
put them in a 350 degree oven for 15 minutes.

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