Eggplant Chiles Rellenos

Name: Eggplant Chiles Rellenos
Ingredients: 5 cups water; 1 lb eggplant, peeled and chopped; 1 medium onion, chopped; 2 eggs, beaten; 2 1/2 tablespoons chopped canned green chilies; hot sauce, to taste; 3/4 cup shredded extra-sharp cheddar cheese; 3/4 cup shredded monterey jack cheese; 1/3 cup cracker crumb; 1 tablespoon butter or 1 tablespoon margarine, melted; commercial picante sauce or salsa

11 ingredients

8 steps

Ingredients

5 cups water
1 lb eggplant, peeled and chopped
1 medium onion, chopped
2 eggs, beaten
2 1/2 tablespoons chopped canned green chilies
hot sauce, to taste
3/4 cup shredded extra-sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/3 cup cracker crumb
1 tablespoon butter or 1 tablespoon margarine, melted
commercial picante sauce or salsa

Directions

1

Add water to a large pot; bring to a boil.
2

Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
3

In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
4

Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
5

Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
6

Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
7

Bake in a 375° oven for 45 minutes or until pick comes out clean.
8

Serve with picante or salsa.