Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

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

Ingredients

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