Chilies Rellenos Souffle De Calabacitas

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Chilies Rellenos Souffle De Calabacitas Ingredients

1 lb Mexican squash; grated (or 1	3 ts Baking powder
2 Sticks unsalted butter	1 ts Salt
1 1/2 c Rice flour	1 lb Grated Monterrey Jack or
3 tb Sugar	8 Fresh long green chilies;
3 Eggs

Instructions for Chilies Rellenos Souffle De Calabacitas

Peel chilies and remove seeds and membranes. Cream butter in mixer until light and fluffy; add sugar, a TBS at a time. Continue beating; adding the eggs one at a time. Sift rice flour with baking powder and salt, and add a little at a time to the creamed mixture while beating. Fold in the grated squash and cheese. Stuff chilies with 1/3 to 1/2 cup of the squash mixture. Bake at 350 degrees for 25 minutes or until squash is puffed and golden. serves 4 to 8 people Posted to Bakery-Shoppe Digest V1 #253 by "Catherine M. Frazier" on Sep 19, 1997

Main Ingredient: Cuisine: Uncategorized