Here is the recipe for the picture I posted yesterday. Chile relllenos pie: 6-8 poblano peppers, 2 cups of shredded Monterey Jack cheese, 11/2 cups shredded mild cheddar cheese, 11/2 cups of cooked chicken ; diced, 4 tablespoons all-purpose flour, 1cup evaporated milk , 1 cup sour cream, 3eggs , 2 cups salsa, tradiontal or verde . Set oven to broil and roast peppers under broiler on a cookie sheet until skin is brown on all sides.set aside peppers until cool enough to handle. Peel off the skin: cut a slit down one side of the pepper, and remove seeds and stem. Set ovev temperature on 350 , line bottom of a 9 x 11 baking dish with roasted peppers. Topwithva layer of both cheeses and spread chicken over the cheese. In a medium bowl whisk flour with a small amount of the milk until it forms a smooth paste. Mix in remaining milk and sour cream. Mix in the eggs one at a te. Pour evenly over the chicken. Bake for 45 minutes or until the center of the dish becomes firm. Spread salsa over the top.i also put extra cheese over the salsa. Continue baking for 15 minutes. Remove and cool for 10 minutes before serving. I found out that it really needed a little more chicken than what it called for so I would use 3-4 chicken breast . ( depending on the size of the chicken)
Posted on: Mon, 05 Aug 2013 15:42:11 +0000
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