TellingBird
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Post by TellingBird on Dec 30, 2004 13:20:38 GMT 9.5
CHILE RELLENO/PIE
For Rellenos: (Approx Cooking time: 45 mins.) Yield: 8 – 10 medium size chiles
3 eggs (separated) 1/4 tsp. salt- added to egg whites (to taste) 1/8 tsp. garlic- added to egg yolks (to taste) Flour 1# longhorn cheese
1. Beat egg whites until stiff. Set aside. 2. Beat egg yolks until creamy. 3. Mix yolks and whites together, add 1 tblsp. Of flour for each egg to mixture and set aside. 4. Stuff green chiles with longhorn cheese, and then dip into egg and flour mixture coating both sides completely, place in frying pan cook till golden brown on both sides. Drain on paper towels then place on plate. Serve warm.
For Pie: (Approx Cooking Time: 25 – 30 mins. baked @350f) Yield: 10" pie/ 6 servings
3 eggs (separated) 1/4 tsp. salt- added to egg whites (to taste) 1/8 tsp. garlic- added to egg yolks (to taste) Flour 1 cup grated cheddar cheese 1/2 cup chopped green chile (pick Chile heat to taste)
1. – 3. Follow the above. 4. Combine yolk/flour mixture, cheese and chile with whipped egg whites. 5. Pour mixture in greased glass pie dish. (DO NOT USE METAL) 6. Bake until lightly brown on top. Serve warm.
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Post by Willow on Dec 30, 2004 21:54:41 GMT 9.5
Sort of sounds like chile pavlova?!!
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Post by Chips on Jan 1, 2005 17:32:11 GMT 9.5
Wow an whole new adveture in cooking but I gotta ask some questions.
Green chillies... are these actual chillies or peppers... (capsicums) and what for God's sake is Longhorn cheese?
Sorry if that sounds thick but we have so many cheeses to contend with here we're spoilt for choice... I'm afraid American cheeses never invaded our fair land but I assume they will have a close cousin.
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Post by Willow on Jan 1, 2005 18:45:27 GMT 9.5
I can answer some of that because I had to ask the first time TB sent them to me Longhorn cheese is a mild cheddar cheese and I'm pretty sure the chillies are chillies. Pick them according your taste for heat.
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TellingBird
Moderator
Village Elder
If no answer, send "Smoke Signal"! Wink*
Posts: 2,417
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Post by TellingBird on Jan 7, 2005 8:35:51 GMT 9.5
sorry it's taken me so long to get back. I'm battling the flu bug right now and am not quite up to internet snuff yet! Willow's right, Longhorn is a mild chedder and here is sometimes listed as Colby Longhorn or just mild Colby The chili that is in this recipe are chili and not peppers, pretty much grown and harvested here in New Mexico, but can usually be found all over the world, in the can goods or specialty section of the grocery store. Caoomon Trade name companies are, Old El Paso, Hatch, and Ortega. Theses chilis are large pods, usually anwahere from 6" to around 24" and have a less GI tract corrosive acid than say Jallipinos. How that? More questions should be directed to my South Australia outlet "Willow" Big Smile*
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