Eggplant Chiles Rellenos
5 cups water
Bring water to a boil in a Dutch oven; add eggplant and onion, and cook 10 minutes or until vegetables are tender. Drain well.
1 eggplant (about 1 pound) peeled and chopped
1 medium onion chopped
2 eggs slightly beaten
2 1/2 tablespoons chopped canned green chiles
dash hot pepper sauce
3/4 cup shredded extra-sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/3 cup cracker crumbs
1 tablespoon butter or margarine melted
commercial picante sauce optional
Combine eggs, green chiles, hot pepper sauce, Cheddar cheese, and Monterey Jack cheese in a mixing bowl; stir well. Add eggplant mixture; beat at medium speed of an electric mixer until mixture is smooth.
Spoon eggplant mixture into a greased 1-quart casserole. Combine cracker crumbs and butter; sprinkle evenly over casserole.
Bake at 375 degrees for 45 minutes or until a knife inserted in center comes out clean. Serve casserole with picante sauce, if desired.
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