Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

Chiles Rellenos and Eggs with Tomato Jalapeño Salsa
Photo by www.myrecipes.com

Ingredients

  • ½ to 1 jalapeño chile
  • 3 medium tomatoes
  • Vegetable oil for frying
  • Chiles
  • 1 ½ cups freshly shredded jack cheese
  • 6 poblano chiles
  • 1 teaspoon kosher salt
  • + 9 more ingredients
    • Salsa
    • ¼ unpeeled medium white onion
    • ¾ cup finely chopped onion
    • 11 large eggs
    • ¼ teaspoon kosher salt
    • 1/3 cup plus 1/2 cup flour
    • 1 teaspoon fresh lime juice
    • 1 tablespoon finely chopped cilantro
    • 1 unpeeled garlic clove

1. Make salsa: Preheat oven to 400°. Line a baking sheet with foil and top with tomatoes, onion, garlic, and jalapeño. Bake until softened, about 25 minutes, turning ingredients halfway through baking. Remove from oven and let cool. 2. Core tomatoes, peel onion and garlic, and stem jalapeño. Put ...

View full recipe at My Recipes

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