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Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

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

Ingredients

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

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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