Baked Chili Rellenos
Ingredients:
| 6 loaves |
sliced bread |
| 12 |
cans green chili, coarse chopped |
| 14 lbs. |
diced onions, sautéed |
| 6 bunches |
cilantro, chopped |
| 10 lbs. |
shredded monterey jack |
| 10 lbs. |
shredded cheddar |
| 5 No.10 cans |
diced tomatoes, drained |
Custard: |
| 120 |
eggs |
| 2 gal. |
milk |
| |
Salt, pepper, cumin and tabasco to taste |
Method:
- Butter or spray bottom of (8) 2 inch hotel pans. Put 8 slices of bread down in the pans
- Layer in the following manner:
2 cups tomatoes
2 cups onions
2 cups chilis
3 cups cheddar
3 cups jack
36 oz custard
1/4 cups cilantro for color
repeat process, 2 layers per pan
- Note: prepare one day ahead, cover with plastic and foil
- Put in 350° oven for 1.5 hours
- Turn down to 325° until internal temperature is 160°-170° and top is golden brown.
Source: Chef Keith Hammerich, CCSF
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