Thursday, February 17, 2011

Baked Chiles from Seasoned with Sun

This is an oldie-but-goody recipe and a fine side-dish to serve with beef. My mother  liked to serve it for "company" dinners, but it only takes about 15 minutes to put together, and if you've got this, a steak and a salad, you're set.
You will need :
Original recipe from Seasoned with Sun
1 or 2 chiles for every person.

1 egg for every two or three chiles.
A can or two of stewed tomatoes
*Stewed tomatoes are peeled and cooked just a little with  celery and bell pepper.  Plain stewed tomatoes are very common in southern food.
Sometimes they are also Mexican style or Italian style.  For this I like the plain Stewed.

Monterrey Jack (or cheddar, colby or longhorn) cheese.  I found a blend of cheeses in my refrigerator, but I prefer just Monterrey Jack.

An onion.

Butter.  Forget about "margarine".

And( this is my own addition) about a tablespoon of flour.
Here are the steps:

1. Grease an oven proof dish.

2. Stuff the chiles with cheese.

3. Lay the stuffed chiles in the dish with a little space between them.  Let the stems climb up the sides.

4. Chop the onion and saute it in butter (or ok, olive oil) until it's translucent.

5. Add the can of stewed tomatoes (and a pinch of sugar) and saute a few minutes.
6. Pour it over the chiles.

7. Separate the eggs.

8. Whip the whites.
9. Then add a tablespoon of flour to  the yolks with a teaspoon of water and good pinch of salt.  Mix well.

10. Fold the whites in with the yolks.

11. Spread this over the chile/tomato mixture.

12. Bake about 30 minutes in a 350° oven.  I don't know why the recipe in SwS says 45(to 60!) minutes, that's just wrong.

This is definitely good enough for "company", or just your favorite people!

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