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Castle Rellenos

1999 FINALIST

10 White Castle hamburgers, pickles optional
10 med. pablanos or Anaheim chili peppers
6 oz. Monterey Jack or sharp cheddar cheese, sliced
5 eggs, beaten
1 cup flour
1 (28-oz.) can peeled tomatoes, whole or chopped
1 large onion, chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced
Oil for frying

Wash pablano/Anaheim peppers and place on a cookie sheet in a 400° oven. When skin chars and blisters, turn and continue baking until entire skin is evenly charred. Remove hot peppers and place in a brown paper bag until they cook (approximately 30 minutes). When cool, rub charred skin off and slit peppers partially from stem to tip to remove seeds. Cut burgers in half; place inside peppers with a slice of cheese on each half. Dredge stuffed pepper in flour, then dip in beaten eggs. Fry in 1/4 inch of oil, turning as necessary. While peppers are frying, heat 3 tbsp. of oil in saucepan. Add onions, garlic and jalapeño peppers, and cook until onions wilt. Add chopped tomatoes to make a sauce. Serve over rellenos.

Submitted by Joshua Goodman of White Plains, NY

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