Chili Rellenos(Serves 20) Recipe

Name: Chili Rellenos(Serves 20)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 large cans Ortega chilies; 1 1/2 lb. Cheddar cheese; 1 1/2 lb. Monterey Jack cheese; 1 doz. eggs; 2 cans evaporated milk; 6 heaping Tbsp. flour; 4 tsp. baking powder (level); 1 tsp. salt; 1/2 tsp. pepper; 1 (15 oz.) can tomato sauce

Servings: persons

1 1/2 large cans Ortega chilies
1 1/2 lb. Cheddar cheese
1 1/2 lb. Monterey Jack cheese
1 doz. eggs
2 cans evaporated milk
6 heaping Tbsp. flour
4 tsp. baking powder (level)
1 tsp. salt
1/2 tsp. pepper
1 (15 oz.) can tomato sauce

1
Preheat oven to 450u00b0.
2
Clean and seed Ortega chilies.
3
Rinse in cold water; drain.
4
Line greased large lasagna pan with 1/2 of the chilies.
5
Add 1/2 of the cheese.
6
Layer other 1/2 of the chilies; cover with remaining cheese.
7
Beat together the rest of the ingredients, except tomato sauce; pour over top.
8
Put in oven. When bubbly, lower oven to 350u00b0 for 25 minutes.
9
Spread the tomato sauce over top; bake another 15 minutes.
10
Serve, refrigerate or freeze.
11
Bring to room temperature.
12
Heat in a 350u00b0 oven for 15 to 20 minutes.

2081

kcal

Calories

122

Fat

131

Carbs

110

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: 1 1/2 large cans Ortega chilies, 1 1/2 lb. Cheddar cheese, 1 1/2 lb. Monterey Jack cheese, 1 doz. eggs, and more.

Yes, Chili Rellenos(Serves 20) falls under the Soups & Stews 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.

Chili Rellenos(Serves 20)

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