Title: Variation on Chilis Rellenos
Categories: None
Yield: 1 Servings

2 Ancho/pablano chilis per
-person
1/3 c Refried beans per person (up
-to 1/2)
1/2 oz (approx) monterrey jack
-cheese per chili--cut in
-matchsticks
Grated jack or cheddar
-cheese

Place chilis on a cookie sheet under the broiler until blistered, turning
to blister on all sides. Place them in a clean brown paper bag and fold
down the opening until cool. Then remove from bag and strip off the thin
peel. Gently slice off the stem and remove the seeds. You don't have to be
terribly compulsive about this.

Stuff the peppers with the beans and add a matchstick of cheese into each
chili.

Place in an oiled casserole and top with grated cheese. Bake at 350 F for
about 20-30 minutes until hot throughout and cheese is melted.

Serve with corn tortillas, corn chips, and some fresh salsa.

Posted to JEWISH-FOOD digest V96 #68

Date: Wed, 30 Oct 1996 17:18:46 -0800 (PST)

From: dkuttner@proaxis.com (Donna Holberg Kuttner)