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