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Chiles Rellenos 03

A home-style Chiles Rellenos 03 made with Mini Stoplight Colored Peppers, Onion, Garlic Chopped, Monterrey Jack Cheese Grated, and Flour. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1/2 cup
• 2
• 1/2 cup
• 1 tbsp
• 1 can

Method (preview)

1. 1

   Preheat oven to 350 degrees. Wash peppers and remove top and seeds.

2. 2

   Place peppers on a baking sheet and cook in oven until tender.

3. 3

   Meanwhile, saute onion and garlic in olive oil until soft.

4. 4

   Mix in cumin and hash browns.

5. 5

   Cook until hash browns are hot.

6. 6

   Mix in soy crumbles and cook until just heated.

7. 7

   Remove from heat and mix in the cheese.

8. 8

   When the peppers are soft, remove from the oven and stuff with the crumbles/cheese mixture.

9. 9

   With a hand mixer mix the egg whites with the flour until firm peaks form.

10. 10

    Dip the stuffed chiles in the mixture until coated.

11. 11

    Then saute chiles in oil in a frying pan.

12. 12

    Once browned on each side place chile rellenos on a bed of enchilada sauce.