Chilies Rellenos Souffle De Calabacitas Recipe
Servings: 1
Ingredients
- 1 lb Mexican squash, grated (or possibly 1 lb. zucchini squash, grated)
- 2 stk unsalted butter
- 1 1/2 c. Rice flour
- 3 Tbsp. Sugar
- 3 x Large eggs
- 3 tsp Baking pwdr
- 1 tsp Salt
- 1 lb Grated Monterrey Jack or possibly Asadero cheese
- 8 x Fresh long green chilies, roasted
Directions
- Peel chilies and remove seeds and membranes. Cream butter in mixer till light and fluffy; add in sugar, a TBS at a time. Continue beating; adding the Large eggs one at a time. Sift rice flour with baking pwdr and salt, and add in a little at a time to the creamed mix while beating. Mix in the grated squash and cheese. Stuff chilies with 1/3 to 1/2 c. of the squash mix.
- Bake at 350 degrees for 25 min or possibly till squash is puffed and golden brown.
- serves 4 to 8 people
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