Cheesy Chili Rellenos
Need a vegetarian main course? Cheesy Chili Rellenos could be an awesome recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 257 calories, 14g of protein, and 18g of fat. Head to the store and pick up tomato sauce, eggs, cheddar cheese, and a few other things to make it today. To use up the half & half cream you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It is perfect for The Super Bowl.
Instructions
Cut chilies open lengthwise. Rinse; removing seeds.
Place chilies on paper towels to drain.
Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chilies and egg mixture. Repeat layers.
Pour tomato sauce over the top; sprinkle with reserved cheese.
Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
Recommended wine: Cava, Shiraz, Grenache
Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Torres Sangre de Toro Cava. It has 5 out of 5 stars and a bottle costs about 15 dollars.
Torres Sangre de Toro Cava
Pale yellow with fine and persistent perlage. Intense. Floral and fresh fruit aromas in perfect harmony with citrus and aniseed notes. Creamy bubbles, luscious and fresh.