These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Baked Chiles Rellenos
<p>A recipe for the use of chiles as a side or a main dish.</p>Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
12 Chiles with stems
1 Lb. Cheese, grated
1 small Onion, diced fine
4 seperated Eggs
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. salt
Step by Step Instructions
- Peel chiles and open small slit in side near stem to remove seeds and for use in stuffing.
- Combine cheese and onion then fill pods carefully to avoid breaking. Place pods in a baking dish (single layer) sprayed with cooking spray. Pour batter over pods and bake at 325 degrees until batter is cooked and a golden brown. Serve at once.
- BATTER: Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks. Fold beaten whites into yolk mixture. Pour batter over pods and bake.
Back to Recipe Listings
Click here to go back to the recipe listings