Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

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

Ingredients

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

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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