Real Women of Philadelphia Host Challenge-Video
Pescado Chili Rellenos
Over the past four weeks I've been competing in the 2ND annual Real Women of Philadelphia Host Challenge. Our mission, should we decided to accept it, is to develop new recipes using Philadelphia Brand Cream Cheese and the new Kraft Cooking Cremes.
Every week for 9 weeks, each contestant must submit at least one original recipe for appetizer, side dish, entree and dessert. The recipe must be video taped and made with Kraft cream cheese or cooking creme. The video is then edited by yours truly and download onto the RWOP website.
The waiting begins as Paula Deen and the folks at Kraft choose 2 finalists in each category each week. At the close of the competition the 16 finalists will be flown to Savannah Georgia to compete in a cook off.
Only 4 Hosts will be chosen. Each will receive a 1 year, 25 thousand dollar contract, to Host the RWOP website, make personal appearances over the coarse of the year and promote Kraft's new Cooking Cremes and Philadelphia Cream Cheese.
This is my video submission for Entree week. Whew!
Are leftovers hiding in your fridge, just biding their time until they find their way into the trash bin? Are you racked with quilt as you toss good food gone bad, down the drain? Pescado Chili Rellenos are the perfect recipe to bring your leftovers back to life.
Utilizing the Kraft Cooking Cremes, your leftovers can shine once more and be transformed into a delightful family meal. The ingredients for this recipe are portioned for two servings but can easily be adjusted to serve six.
Prep time: 12 minutes
Cook time: 25 minutes
|Total time: 37 minutes
- 4 whole canned green chilies
- 2 eggs
- 2 tbsp. of Savory Garlic Cooking Creme
- 1 cup(s) of Kraft Mexican 4 cheese blend with cream cheese
- ¼ lime, juiced
- 2 tsp. of salsa verde
- 1 tsp. of fresh cilantro
- 2 scallions
- ½ cup(s) of vegetable oil
- 1 cod fish filet, about 5 ounces
- Drain chilies and remove seeds, rinse cod fish fillet in cool water and pat dry, season with salt and pepper and cut into bite size pieces
- Heat oven to 350 degrees
- In a medium mixing bowl combine, fish, lime juice, cilantro, scallions, salsa verde, Mexican cheese and Savory Garlic Creme, stuff chilies with 2 teaspoons filling and place in a small greased casserole dish
- Using an electric mixer blend 2 eggs salt and pepper for 1 minute, slowly add vegetable oil to eggs to create an emulsion, pour over stuffed chilies. Sprinkle small amount Mexican cheese over casserole, bake for 25 minutes or until puffy and golden brown. Serve
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