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Chile Rellenos, Matzo (D)
Source: "Matza 101," by Jenny Kdoshim and Debbie Bevans, 1998
Serves: 4

4 sheets matzo
6 to 8 whole green chili peppers (canned or roasted)
1 cup of light, shredded cheddar cheese
1 cup shredded Monterey Jack cheese (light)
4 eggs beaten (or 8 egg whites)
1-1/2 cups milk (1% lowfat)
2 tablespoons matzo meal
1/2 teaspoon EACH salt, garlic powder, black pepper, cumin
1 tablespoon fresh parsley
Paprika and sliced green onion for garnish

Grease a 4"x8" baking dish.

Rinse chili peppers and pat dry with paper towel.

Cut the peppers in half lengthwise to remove the seeds. Place 2 matzo on the bottom of baking dish, place half of the chili peppers on top of matzo.

Sprinkle with half of both cheeses.

Repeat process with remaining matzo, chilis, and cheese.

In separate bowl, combine eggs, milk, matzo meal, salt, garlic powder, black pepper, cumin and parsley; beat with a wire whisk until smooth.

Pour over casserole and bake uncovered in preheated oven (350°F) for about 35 minutes or until egg mixture is thoroughly set.

Garnish by sprinkling paprika and green onions.

Lovely with sour cream and salsa!

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A