Recipe - Chilies Rellenos Souffle De Calabacitas

1 pound Mexican squash; grated (or 1
pound zucchini squash,
grated)
2 Sticks unsalted butter
1 One half cup Rice flour
3 tablespoon Sugar
3 Eggs
3 teaspoon Baking powder
1 teaspoon Salt
1 pound Grated Monterrey Jack or
Asadero cheese
8 Fresh long green chilies;
roasted

Peel chilies and remove seeds and membranes. Cream butter in mixer until
light and fluffy; add sugar, a TBS at a time. Continue beating; adding the
eggs one at a time. Sift rice flour with baking powder and salt, and add a
little at a time to the creamed mixture while beating. Fold in the grated
squash and cheese. Stuff chilies with 1/3 to One half cup of the squash mixture.
Bake at 350 degrees for 25 minutes or until squash is puffed and golden.

serves 4 to 8 people

Posted to BakeryShoppe Digest V1 #253 by "Catherine M. Frazier"
frosty@cibola.net on Sep 19, 1997