Chile Rellenos

Name: Chile Rellenos
Yield: 6 servings
Ingredients: 2 (7 ounce) cans whole green chile peppers, drained (Cut chiles into 1" slices); 8 oz Monterey Jack cheese, shredded; 8 oz Longhorn or Cheddar cheese, shredded; 3 eggs, beaten (Some people suggested egg whites only); 1 (5 ounce) can evaporated milk; 2 tablespoons all-purpose flour; 1/2 cup milk (Some people said it was better to leave out); 1 (8 ounce) can of enchilada sauce

gence22

Serves 6

Ingredients

2 (7 ounce) cans whole green chile peppers, drained (Cut chiles into 1" slices)
8 oz Monterey Jack cheese, shredded
8 oz Longhorn or Cheddar cheese, shredded
3 eggs, beaten (Some people suggested egg whites only)
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk (Some people said it was better to leave out)
1 (8 ounce) can of enchilada sauce

Instructions

Keep screen awake

1
Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8-inch baking dish with cooking spray.
2
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3
Bake in the preheated oven for . Remove from oven, pour enchilada sauce evenly over the top, and continue baking another . Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Comments & Reviews (0)

or sign up for free to join the conversation.