Chiles Rellenos Con Queso

Ingredients

• one-third onion very well chopped
• two-thirds mild cheese
• four eggs
• half cup flour
• one teaspoon baking powder
• dress this with olive oil
• vinegar
• a pinch of oregano
• a few olives

Method

1. 1

   Toast peppers, remove skin, open and seed.

2. 2

   Mix onion and cheese with olive oil, vinegar, oregano, and olives.

3. 3

   Fill peppers, layer in baking pan, pour on batter of eggs, flour, and baking powder.

4. 4

   Bake for about thirty minutes.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 13. The excerpt below is the record exactly as published.

chiles rellenos con queso. Veal, beef, chicken or giblets may be used. Take one pound of cooked meat, one small onion, a sprig of parsley. Fry the onion and parsley together to a nice brown in olive oil, put in meat, one glass of port or sherry wine, a suspicion of garlic juice, a pinch of oregano* and salt. Stuff the peppers with this mix- ture. Plave ready a thin batter of egg and flour, dip the pep- pers in this and fry like croquettes, lay on colander to drain and serve with tomato sauce. Stew tomatos, strain and thicken with flour rubbed in butter for tomato sauce. Miss H. Knickerbocker. CHILES RELLENOS CON QUESO. Take the large green peppers, toast over fire then dash into cold water and remove the outer skin, open carefully from the top, take out the seeds and veins and lay in cold water. Use one-third onion very well chopped and two-thirds mild cheese * Oregano is marjoram. 16 LANDMARKS CLUB COOK BOOK. cut very fine, dress this with olive oil, vinegar, a pinch of oregano and a few olives. Fill the peppers with this mixture, lay in baking pan, pour on a batter made of four eggs beaten lightly, ‘half cup flour, one teaspoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.