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Hatch Chile Rellenos Con Camrones

CHILE RELLENOS CON CAMRONES

Ingredients

6 Hatch Whole Green Chiles
3 Tbsp. celery stalks, peeled and chopped
3 Tbsp. butter
2 whole eggs, beaten
1 cup GLUTEN FREE bread crumbs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
2 cups bay shrimp, cooked

Instructions

Sauté the celery in butter for three minutes. Meanwhile, combine the eggs, GLUTEN FREE breadcrumbs, milk, salt, pepper and Worcestershire sauce. Add the sautéed celery and shrimp. Stir to mix well. Stuff the mixture into the whole chiles and seal with toothpicks if necessary. place them in a deep, lightly buttered casserole dish, seam side down. Cover the dish and bake in a pre-heated 350 degree oven for 20-25 minutes or until heated through. Remove to heated plates and serve with rice and beans. Serves 3

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Hatch Chile Rellenos Con Camrones

CHILE RELLENOS CON CAMRONES

Ingredients

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