Guest guest Posted February 16, 2000 Report Share Posted February 16, 2000 Posted by: Carla * Exported from MasterCook * Eggplant Chiles Rellenos Recipe By :Southern Living® 1991 Annual Recipes Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eggplant Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups water 1 eggplant (about 1 pound) -- peeled and chopped 1 medium onion -- chopped 2 eggs -- slightly beaten 2 1/2 tablespoons chopped canned green chiles Dash hot pepper sauce 3/4 cup shredded extra-sharp Cheddar cheese 3/4 cup shredded Monterey Jack cheese 1/3 cup cracker crumbs 1 tablespoon butter or margarine -- melted Commercial picante sauce -- optional Bring water to a boil in a Dutch oven; add eggplant and onion, and cook 10 minutes or until vegetables are tender. Drain well. Combine eggs, green chiles, hot pepper sauce, Cheddar cheese, and Monterey Jack cheese in a mixing bowl; stir well. Add eggplant mixture; beat at medium speed of an electric mixer until mixture is smooth. Spoon eggplant mixture into a greased 1-quart casserole. Combine cracker crumbs and butter; sprinkle evenly over casserole. Bake at 375 degrees for 45 minutes or until a knife inserted in center comes out clean. Serve casserole with picante sauce, if desired. Source: " Merle R. Downs - Tryon, North Carolina " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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