Chile relleno egg bites

This is a traditional holiday recipe for our family, adapted for immersion circulator cooking of single servings. It’s relation to traditional chiles relleno is perhaps tangental, but the flavor of cheese and green chiles is quite tasty regardless.

Author

E4lWjSGFXSeSxEaFNQFR7X

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 160F / 71.1C

Ingredients

• 4 eggs
• 1 cup sour cream
• 1 7 ounce can green chiles
• 8 ounces shredded cheddar-jack cheese

Directions

1. Blend the eggs and sour creme together.
2. Set up 12 small canning jars, seals and rings.
3. Loosely fill the bottom of the jars with cheese About a third of the way up.
4. Clean and dry the chiles, then chop them roughly into bite sized pieces. Add a few pieces to each jar on top of the cheese.
5. Fill the jars with the blended egg-sour creme mixture. Don’t overfill: be sure to leave an air gap at the top.
6. Place the lids and rings on each jar. Screw the rings on only finger-tip right. Over tightening may lead to the jars exploding.

Finishing Steps

1. Cool on the counter for an hour and then refrigerate.
2. To reheat, remove the ring and seal and microwave until warm. Alternatively, remove the bite from the jar and broil it briefly, optionally topping with more shredded cheese first.