Wednesday, October 18, 2006

In the Kitchen: Waffle Chili Relleno

First I prepared a Waffle with Bernier garlic black olive (3 diced)
into the mix.

I cooked and drained Applewood Bacon and blistered and peeled an Anaheim (or Hatch) green chili.

Then I topped the Olive Waffle with the Bacon and stripped chili.
I then poured the scrambled egg and then green enchilada sauce over the waffle.

Then I topped with a mexican blend of cheese.

And finally I baked in oven at 350 degrees until done.

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