Photography and Art of Jim Arnold
My Fine Art America Site
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.
Post a Comment
Post Comments (Atom)