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Title: Chilies Rellenos Souffle De Calabacitas
Yield: 1 Servings

Ingredients

      1 lb mexican squash; grated (or 1
           - pound zucchi
      2    sticks unsalted butter
  1 1/2 c  rice flour
      3 tb sugar
      3    eggs
      3 ts baking powder
      1 ts salt
      1 lb grated monterrey jack or
           -asadero ch; eese
      8    fresh long green chilies;
           -roasted

Instructions

Peel chilies and remove seeds and membranes. Cream butter in mixer until
light and fluffy; add sugar, a TBS at a time. Continue beating; adding the
eggs one at a time. Sift rice flour with baking powder and salt, and add a
little at a time to the creamed mixture while beating. Fold in the grated
squash and cheese. Stuff chilies with 1/3 to 1/2 cup of the squash mixture.
Bake at 350 degrees for 25 minutes or until squash is puffed and golden.

serves 4 to 8 people

Posted to Bakery-Shoppe Digest V1 #253 by "Catherine M. Frazier"
on Sep 19, 1997

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