Chiles Rellenos Recipe

Name: Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 oz.) cans whole green chiles; 1 lb. Monterey cheese, cut; 1/2 lb. grated Cheddar cheese; 1 1/4 c. milk; dash of paprika; 5 large eggs; 1/4 c. flour; 1/2 tsp. salt; 1/2 tsp. liquid red pepper; 1/2 tsp. pepper

Servings: persons

4 (4 oz.) cans whole green chiles
1 lb. Monterey cheese, cut
1/2 lb. grated Cheddar cheese
1 1/4 c. milk
dash of paprika
5 large eggs
1/4 c. flour
1/2 tsp. salt
1/2 tsp. liquid red pepper
1/2 tsp. pepper

1
Rinse seeds
2
from
3
chiles
4
and dry on paper towel.
5
Cut Monterey Jack
6
cheese
7
into
8
1/2-inch
9
cube by 3 1/4-inch long strips.
10
Insert strip of cheese in each chile.
11
Beat eggs, add flour until
12
smooth.
13
Add
14
other ingredients and beat.
15
(I put all these in
16
the blender.) Place 1/2 of stuffed chiles in 7 x 13-inch pan.
17
Cover
18
with 1/2 of grated Cheddar.
19
Repeat these layers. Pour
20
egg
21
mixture
22
on
23
top over all chiles.
24
Bake at 350u00b0 for 45 to 60 minutes.
25
(I have done part of bake time in the microwave.) Allow
26
10 minutes set time before serving, if possible.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (4 oz.) cans whole green chiles, 1 lb. Monterey cheese, cut, 1/2 lb. grated Cheddar cheese, 1 1/4 c. milk, and more.

Yes, Chiles Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiles Rellenos

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