| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| CHILI RELLENO | |
|
1 (27 oz.) can chiles (Ortega is my favorite) 1 1/2 lb. Monterey Jack cheese, grated (or a bit more) 3 or 4 eggs, if X-lg. use 3 (lg. 4) 1/2 c. flour 1 tsp. pepper 1 c. milk Cut the whole chiles in strips and open to remove all seeds by rinsing each in running cold water. Beat the eggs; add the milk, flour, and pepper; blend to mix. Layer the chiles and grated cheese into a 7 x 11 greased pan or other similar flat casserole. (I use my Corningware flat oblong one.) Pour the milk mixture over the layered chiles and cheese. Bake in 325 degree oven for 40-45 minutes or until knife inserted comes out clean. Top should be light brown. | |
| 2 reviews | Add review Share |
Related 
recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #8576
Sheryl says:
This recipie was great, however if you like a little zip into your relleno, I suggest adding a bit (approx. a couple of tablespoons) of salsa to the batter mix. It takes the blah out of the flour/egg mixture. Remember, you may have to add a few minutes extra to the baking time, so keep that in mind :o)
#11297
Ellen says:
This IS a GREAT recipe. Instead of adding salsa to the batter, I put it (the salsa) on the table as a topping along with sour cream. mmmmmmm....
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables