another recipe from an old sunset magazine. this is like chiles rellenos without the icky frying part. have it with grilled chicken or spoon it into tortillas. the only drawback to this recipe is that you have to use the mixer and two bowls for the egg stuff, but it is worth the extra dishes. I use fresh chiles and roast and peel them, but you can use the whole ones in the cans if you want.
8 to 10 anaheim or big jim chiles - anchos would also be good
a half pound of jack cheese
egg batter (recipe below)
1 cup shredded cheddar
chopped tomato, chopped avocado, salsa, cilantro, whatever, for on
top
prepare chiles - cut off tops, remove most seeds, leave chiles whole; broil, turning, til blackened; pile on a plate, cover tightly with plastic and let steam for several minutes in their own heat; slide skins off and set chiles aside.
prepare cheese for stuffing - cut the jack cheese into roughly equal-sized sticks - the best way is to cut long, narrow rectangles diagonally into long narrow triangles of cheese, the better to stuff without tearing the chiles. stick the cheese into the chiles. arrange the chiles in a single layer in something like a 9 x 13 baking dish.
make the egg batter -
separate 3 large eggs. beat the whites in a large bowl til they
hold moist, distinct peaks. in another bowl, use the same beaters
to whip the 3 egg yolks with 2 tablespoons milk and 3 tablespoons flour.
gently fold the whites into the yolks. use the batter AT ONCE.
spread the egg batter over the chiles. sprinkle the batter with
cheddar. bake in a preheated 350 oven til casserole is puffed and
seems set when jiggled, about 18 to 20 minutes. spoon out servings
and top with tomato, guac, etc.
