Chili Relleno Casserole
|Anaheim chilies/Green chiles||8 Large|
|Anahiem chilies/Green chiles||8 Large|
|Part skim mozzarella cheese||8 Ounce (1 Package)|
|Unbleached flour||1 Cup (16 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , beaten|
|Vegetable cooking spray||1|
|Salsa||1⁄2 Cup (8 tbs)|
Wash and dry chiles; place on a baking sheer.
Broil 3 to 4 inches from heat 8 to 10 minutes, rurning often with tongs until blistered on all sides.
Immediately place chiles in a paper sack.
Close sack, and allow chiles to steam 15 minutes to loosen skins.
Peel chiles remove stems, cores, and seeds, keeping chiles intact.
Slice cheese lengthwise into 8 (1-inch) strips.
Stuff each chile with a strip of cheese; set aside.
Combine flour, cornmeal, baking powder, and salt in a large bowl.
Make a well in center of mixture.
Combine milk and eggs; add to dry ingredients, stirring just until moistened.
Coat a 13- x 9- x 2-inch baking dish with cooking spray; place chiles in dish.
Pour cornmeal mixture over chiles; bake at 375° for 25 minutes or until golden brown.
Serve with salsa.
Garnish with cilantro sprigs,