{"id":1955,"date":"2013-12-30T15:36:27","date_gmt":"2013-12-30T22:36:27","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=1955"},"modified":"2013-12-30T15:36:27","modified_gmt":"2013-12-30T22:36:27","slug":"favorites-cheaters-chiles-rellenos","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=1955","title":{"rendered":"Favorites: Cheater&#8217;s Chiles Rellenos"},"content":{"rendered":"<p>My \u201creal\u201d recipe for chile rellenos calls for deep frying the rellenos. They are wonderful, but I rarely make them because of the fat calories the frying adds to the dish (not to mention the time-consuming and messy process of deep frying the egg-battered stuffed chiles).<\/p>\n<p>Instead, I make this cheater\u2019s version a lot. This recipe is from my own index card collection and probably entered my repertoire in the 1970s.<\/p>\n<p><strong>Cheater\u2019s Chiles Rellenos<\/strong><br \/>\n<em>serves 4<\/em><\/p>\n<ul>\n<li>6 eggs, separated<\/li>\n<li>1 tablespoon flour<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 4-oz. can green chilies, diced<\/li>\n<li>1\/2 lb. Jack cheese, sliced thin or grated<\/li>\n<li>salsa or a spicy diced tomato sauce like rotel<\/li>\n<li>optional: sour cream<\/li>\n<\/ul>\n<p>Beat egg whites until soft peaks form. Beat egg yolks lightly, add flour and salt and mix until smooth. Fold in whites until well blended. Turn half the mixture into a greased 12x8x2-inch baking dish. Cover with chiles and cheese. Top with remaining egg mixture.<\/p>\n<p>Bake at 325\u02da about 25 minutes. Top with salsa and sour cream.<\/p>\n<p>Half a recipe: I made a half recipe and baked it in a 4 1\/2 x 6 1\/2 x 1 1\/2-inch small Le Creuset baking dish. I baked it at 350\u02da about 25 minutes. It puffed up over the top of the baking dish and turned out pretty and perfect.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My \u201creal\u201d recipe for chile rellenos calls for deep frying the rellenos. They are wonderful, but I rarely make them because of the fat calories the frying adds to the dish (not to mention the time-consuming and messy process of &hellip; <a href=\"http:\/\/cooking.pfeist.net\/?p=1955\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,15],"tags":[],"class_list":["post-1955","post","type-post","status-publish","format-standard","hentry","category-favorites","category-main-dishes"],"_links":{"self":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1955"}],"version-history":[{"count":3,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1955\/revisions"}],"predecessor-version":[{"id":1958,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/1955\/revisions\/1958"}],"wp:attachment":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1955"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}