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Old 12-18-2011, 06:17 PM   #1
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Chiles Rellanos For 2

2 Poblano Peppers, steamed till soft, slit on one side and seeded
1/3 cup cream cheese
2/3 cup grated aged cheddar
1/3 tsp salt
Black pepper to taste

Mix cheeses and S&P together, stuff into the poblanos.

In a small bowl whisk together 1 egg, 1/3 cup flour and black pepper. In small, lightly greased skillet, pour of the batter and cook until set. Remove to baking dish, place one stuffed poblano on one edge of egg pancake and roll up. Make second egg pancake, repaet with second poblano.

Foil pan and bake 15 minutes.

Serve with your favorite Tomatillo sauce, Enchilada sauce or Green chili, topping with cheese.
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Old 12-19-2011, 01:13 PM   #2
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Quote:
Originally Posted by PrincessFiona60 View Post
2 Poblano Peppers, steamed till soft, slit on one side and seeded
1/3 cup cream cheese
2/3 cup grated aged cheddar
1/3 tsp salt
Black pepper to taste

Mix cheeses and S&P together, stuff into the poblanos.

In a small bowl whisk together 1 egg, 1/3 cup flour and black pepper. In small, lightly greased skillet, pour of the batter and cook until set. Remove to baking dish, place one stuffed poblano on one edge of egg pancake and roll up. Make second egg pancake, repaet with second poblano.

Foil pan and bake 15 minutes.

Serve with your favorite Tomatillo sauce, Enchilada sauce or Green chili, topping with cheese.


Thank you for this great recipe :) I do it all the time, its really delicious and easy. Just one thing, they are called Chiles Rellenos, not Rellanos.
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Old 12-19-2011, 03:16 PM   #3
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Here is the recipe I use for Chile Rellenos:

New Mexico - Taste the Tradition*-* Video - Chile Rellenos

They are absolutely wonderful!
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Old 12-19-2011, 05:08 PM   #4
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Wish I had these recipes this summer, had a nice batch of homegrown poblanos. Yum!
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Chiles Rellanos For 2 2 Poblano Peppers, steamed till soft, slit on one side and seeded 1/3 cup cream cheese 2/3 cup grated aged cheddar 1/3 tsp salt Black pepper to taste Mix cheeses and S&P together, stuff into the poblanos. In a small bowl whisk together 1 egg, 1/3 cup flour and black pepper. In small, lightly greased skillet, pour of the batter and cook until set. Remove to baking dish, place one stuffed poblano on one edge of egg pancake and roll up. Make second egg pancake, repaet with second poblano. Foil pan and bake 15 minutes. Serve with your favorite Tomatillo sauce, Enchilada sauce or Green chili, topping with cheese. 3 stars 1 reviews
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