Review/Rate this Recipe Save to MyRecipes Rating:

Title: Chile And Cheese-Stuffed Chiles
Yield: 4 Servings

Ingredients

      8    anaheim chiles
     10 oz monterey jack cheese;
           -shredded
    2/3 c  dry bread crumbs
      2    eggs; beaten
      7 oz can diced green chiles
    1/2 c  heavy cream
    1/2 ts salt
    1/2 ts ground pepper

Instructions

Preheat the oven to 350°F. Line a 9 x 13" baking pan with foil. Drop
the Anaheims into a large pot of boiling salted water; bring back to
a boil, and blanch for 5 minutes. Drain and let cool. Toss together
the cheese and bread crumbs in a bowl. Stir in the eggs and canned
chiles, then the cream. Season with salt and pepper. The mixture will
be quite stiff; this is OK.

Carefully cut a slit the length of each pepper to make a pocket for
the stuffing. Shape 1/4 cup blobs of the cheese mixture into rough
log shapes and insert in the chiles. Place chiles stuffed-side up in
the pan. Cover with foil and bake for 20 minutes. Remove the foil and
bake 10 minutes longer.

Per Serving: 505 calories, 25 g protein, 22 g carbohydrate, 36 g fat,
22 g saturated fat, 212 mg cholesterol, 824 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

Reviews