* Exported from MasterCook * Jiffy Chiles Rellenos Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 4 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1 8 oz package red bean and rice mix
2 7 oz cans whole green chiles
1 14.5 oz can Mexican style stewed tomatoes
2 1/2 cups shredded Monterey jack cheese
1 teaspoon chili powder
8 scallions -- finely chopped
2 cups crushed tortilla chips -- (salsa-flavored) Preheat oven to 375°F. In a medium saucepan, prepare bean and rice
mix according to package directions. Cook, covered, 20 minutes. Meanwhile, drain green chiles and rinse under running water.
Carefully slit one side of green chiles open. Layer stewed tomatoes on bottom of shallow 2 1/2-quart baking dish.
With a soup spoon, stuff each chile with 2 tablespoons bean and rice
mixture. Set chiles atop stewed tomatoes. Cover with half the cheese.
Sprinkle with chili powder and top with scallions. Cover with
remaining cheese and crushed tortilla chips. Bake 20-25 minutes until cheese is melted and casserole is bubbly. Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -
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