Name: Chili Rellenos
Yield: 100 servings
Cuisine: Mexican
Ingredients: 2 lb CORN - KERNEL (for Stuffing); 5 oz GARLIC - FRESH PEELED (for Stuffing); oz FAJITA SEASONING (for Stuffing); oz CUMIN (for Stuffing); 2 lb ONIONS - GREEN SCALLION (for Stuffing); 10 lb TOMATO - LIGHT RED (for Stuffing); 5 lb CHEESE - MONTERY JACK (for Stuffing); 6 qt Tomato Sauce (for Sauce); 4 oz SAUCE - HOT GAL (for Sauce); 4 oz GARLIC - FRESH PEELED (for Sauce); 2 oz OREGANO - RTU (for Sauce); 2 oz CILANTRO LEAF (for Rice); 3 oz GARLIC - FRESH PEELED (for Rice); 3 lb ONIONS - RED (for Rice); 1 lb BUTTER SOLIDS - NEW (for Rice); 10 ea POTATO - BAKING (IDAHO) (for Rice); 3 lb TOMATO - LIGHT RED (for Rice, diced); 1 ea JUICE - TOMATO (for Rice); 8 lb RICE - BASMATI (for Rice); oz CUMIN (for Rice); 0.25 qt OIL - OLIVE BLENDED (for Rice); 4 lb ONIONS - GREEN SCALLION (for Garnish); 8 lb BROCCOLI FLORETS (for Garnish); 5 lb CARROTS (for Garnish); 5 pt TOMATO - CHERRY (for Garnish); 10 ea POTATO - BAKING (IDAHO) (for Stuffing); 2 lb EGG - WHITES (for Batter); 2 oz CORNSTARCH (for Batter); 20 ea EGGS - FRESH (for Batter); 20 lb BROCCOLI FLORETS (for Stuffing)

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Chili Rellenos — Formulation & Method | CuliNect