Mom Pat'S Chiles Rellenos – a delicious recipe with eggs, whole Ortega green chilies, grated monterey, flour, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Separate the eggs. Beat the egg whites until stiff.
2
Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
3
Stuff about 1/4 cup of cheese inside chilies.
4
Beat egg yolks in a separate bowl with salt and pepper.
5
Fold yolks into the beaten egg whites gently.
6
Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
7
Repeat with remaining chilies.
8
Pour remaining eggs over all.
9
Brown lightly (watch so you don't scorch eggs)and turn over.
10
Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
11
Can serve with salsa on top.
871
kcal
Calories
82
g
Fat
10
g
Carbs
26
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, separated, 1 (4 ounce) can whole Ortega green chilies, 3/4 cup grated monterey jack cheese, 3 tablespoons flour, and more.
Yes, Mom Pat'S Chiles Rellenos falls under the Snacks & Appetizers 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.
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