| 1 3 3 6 2 1/2 c 1 pinch |
medium onion large tomatoes large chilis roasted chilis eggs, beaten grated cheese salt oil or butter |
|
| Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.
Spencer family recipe. |
||
Posted inMain Dishes
Mexican Goulash
