I make this in two quiche pans using a 27 ounce can of green
chiles from Rosarita. I have used another brand (can't
think of its name) which didn't fill the cans as full so it
might be a stretch to fill two pans. Feel free to use more
cheese if you like--we like the bite of the peppers to come
through loud and clear.

I usually make a tomatillo salsa with this--but any mild
salsa should be tasty. I serve Mexican rice to the non-
dieters and salads for everyone. BTW, I used to make this
VLF with nonfat cheese (except on top where I used the real
thing) and egg beaters. It was pretty good--but this way
is mu-u-uch better.


* Exported from MasterCook II *

Chile Rellenos Quiche


Recipe By : Barbara Pollack ([e-mail])
Serving Size : 8 Preparation Time 0:45
Categories : Appetizers Cheese
Eggs Main Dishes
Tex-Mex & Mexican Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
27 ounces canned green chiles -- whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder
1/2 teaspoon salt

Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.

Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.

Clean any seeds and membranes out of the peppers.

If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.

If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.

Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.

Bake at 375°F until cheese is melted and slightly browned--
about 30 minutes.



Note: the traditional recipe for chile rellenos involves
beating the egg whites stiff and folding in the yolks et al,
coating the stuffed pepper with this mixture and then deep
frying. Very tasty--but a lot of work.