Stuffed Chili Rellenos
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
green chili peppers
ortega, whole |
*
|
| 1 | x |
monterey jack cheese
grated |
*
|
| 6 | ounces |
crab meat
cooked, diced |
|
| ½ | pound |
cheddar cheese, very old, sharp
grated |
|
| 3 | large |
eggs
|
|
| ¼ | cup |
milk
whole |
|
| 1 | tablespoon |
biscuit baking mix (bisquick)
heaping |
|
| 1 | teaspoon |
all-purpose flour
for dusting cheeses |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
green chili peppers
ortega, whole |
*
|
| 1 | x |
monterey jack cheese
grated |
*
|
| 173.4 | ml/g |
crab meat
cooked, diced |
|
| 226.8 | g |
cheddar cheese, very old, sharp
grated |
|
| 3 | large |
eggs
|
|
| 59 | ml |
milk
whole |
|
| 15 | ml |
biscuit baking mix (bisquick)
heaping |
|
| 5 | ml |
all-purpose flour
for dusting cheeses |
|
Directions
Drain the chilies.
Plan about 4 per person.
Open each chili flat.
In the bottom of a well buttered glass oven dish; place a layer of chilies.
Dust the jack cheese with a small amount of flour.
Mix together the crab and/or shrimp with the Jack cheese.
Place a thin layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat process ending with a top layer of chilies.
Cook in a 375 degree F oven for 7 to 10 minutes; uncovered.
Remove from oven and reduce heat to 300℉ (150℃).
Mix together the batter--you may have to double the batter to be sure you cover the dish well--and pour over the chilies.
Add the cheddar cheese and cook, COVERED, slowly in a 300℉ (150℃) oven until done.
You will know it is done when a knife inserted in the middle comes out relatively clean.
If the center does not set up completely after about 30 minutes, don't worry just serve it up with a salad and, I like corn with it.
