Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

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

Ingredients

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

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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