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Stuffed Chili Rellenosmain dish, beef, tex-mex 1 guy attwood 1 can whole ortega chilies 1 monterey jack cheese; grated 6 oz crab; and/or cooked and diced 1/2 lb very sharp cheddar cheese grated 3 eggs 1/4 cup milk; please use whole milk 1 tablespoon bisquick; heaping 1 teaspoon flour; for dusting cheeses 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*F oven for 7-10 minutes; uncovered. Remove from oven and reduce heat to 300*F. 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*F 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.
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