Eggplant Chiles Rellenos

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add water to a large pot; bring to a boil.
  • Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
  • In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
  • Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
  • Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
  • Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
  • Bake in a 375° oven for 45 minutes or until pick comes out clean.
  • Serve with picante or salsa.
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