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FareShare Gazette Recipes --January 2000 - J's

 

 

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Jiffy Chiles Rellenos

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                     *  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
--------  ------------  --------------------------------
   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 375F.  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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