Recipe Archives->Vegetarian->Chiles Rellenos 03

Mini Chile Rellenos

1 pkg. mini stoplight colored peppers
1/2 cup soy crumbles
1/2 cup hash browns (frozen)
1/2 cup onion
2 tsp. garlic, chopped
1 tsp. cumin
1/2 cup Monterrey Jack cheese, grated
2 egg whites
1 tablespoon flour
1 can enchilada sauce

Preheat oven to 350 degrees. Wash peppers and remove top and seeds.
Place peppers on a baking sheet and cook in oven until tender.
Meanwhile, saute onion and garlic in olive oil until soft. Mix in
cumin and hash browns. Cook until hash browns are hot. Mix in soy
crumbles and cook until just heated. Remove from heat and mix in
the cheese. When the peppers are soft, remove from the oven and
stuff with the crumbles/cheese mixture. With a hand mixer mix the
egg whites with the flour until firm peaks form. Dip the stuffed
chiles in the mixture until coated. Then saute chiles in oil in a
frying pan. Once browned on each side place chile rellenos on a bed
of enchilada sauce.

Printable version: chiles-rellenos03.txt.