Chiles Rellenos and Eggs with Tomato Jalapeño Salsa

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

Ingredients

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

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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