Ingredients :
Salsa:
4 or 5 large Roma Tomatoes
1 small onion diced
2 teaspoons fresh diced garlic
1 teaspoon fresh squeezed lime juice
salt to taste
Chiles Rellenos:
4 large poblano peppers
1 small packet 8 oz cheese of your choice (Monterey Jack is recommended)
4 large eggs
1 cup olive oil
salt to taste
Directions :
• Start by dicing the Roma tomatoes and the onion. Add the tomatoes and onion to a small sauce pan and simmer on low.
• You will need to remove the seeds from the peppers. You can do this before you roast them or after, it’s up to you.
For The Full Recipe & List Of Ingredients Please Go To Next Page (>)…
