Recipes
Take your craving into the kitchen.
Castle Rellenos
1999 FINALIST
| 10 | White Castle hamburgers, pickles optional |
| 10 | med. pablanos or Anaheim chili peppers |
| 6 oz. | Monterey Jack or sharp cheddar cheese, sliced |
| 5 | eggs, beaten |
| 1 cup | flour |
| 1 | (28-oz.) can peeled tomatoes, whole or chopped |
| 1 | large onion, chopped |
| 2 cloves | garlic, minced |
| 2 | jalapeño peppers, seeded and minced |
| Oil for frying |
Wash pablano/Anaheim peppers and place on a cookie sheet in a 400° oven. When skin chars and blisters, turn and continue baking until entire skin is evenly charred. Remove hot peppers and place in a brown paper bag until they cook (approximately 30 minutes). When cool, rub charred skin off and slit peppers partially from stem to tip to remove seeds. Cut burgers in half; place inside peppers with a slice of cheese on each half. Dredge stuffed pepper in flour, then dip in beaten eggs. Fry in 1/4 inch of oil, turning as necessary. While peppers are frying, heat 3 tbsp. of oil in saucepan. Add onions, garlic and jalapeño peppers, and cook until onions wilt. Add chopped tomatoes to make a sauce. Serve over rellenos.
Submitted by Joshua Goodman of White Plains, NY
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