Want to add a little spice to your next brunch? Friends served up this recipe recently and used some Hatch green chiles they had in the freezer. You could use Anaheim chiles or poblanos or any sweet chile, if you wanted to avoid the heat.
The recipe comes from “Alan Hooker’s New Approach to Cooking,” which the cover says was featured “at his Ranch House Restaurant in Ojai, California.” More than 40 years after the book appeared, the Ranch House is still in operation and it still bears the influence of Hooker, who has been called “the Grandfather of California Cuisine.”
Another Chile Relleno
12 whole chiles, canned or freshly roasted
Cheddar or pepper Jack cheese cut into 12 slices (3 1/2-by-1/2 inches)
4 tablespoons half-and-half
4 tablespoons flour
4 whole eggs
Dash of seasoned salt
Sunflower seeds, hulled (optional)
Preheat oven to 375 degrees.
Slit open the chiles and lay on a cutting board. Remove seeds, if your palate is sensitive.
Wrap the cheese slices into chiles. Lay them touching each other in a baking dish. The size of the dish will vary, depending on the size of the peppers you use, so you may want to roll up a few chiles before you pick out the dish.
In a blender or using a wire whisk, mix together half-and-half, flour, eggs and salt. Pour over stuff chiles. Sprinkle sunflower seeds on top, for texture, if using.
Bake for 40 minutes.
Makes 4 servings.
From “Alan Hooker’s New Approach to Cooking”