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Cheesy Chili Rellenos Recipe

I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.—Mary Morrow, Jordan Valley, Oregon

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Cheesy Chili Rellenos Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

3 cans (4 ounces each) whole green chilies, drained
1-1/2 cups (6 ounces) shredded Monterey jack cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
1/3 cup all-purpose flour
1 cup half-and-half cream
2 eggs, lightly beaten
1 can (8 ounces) tomato sauce

Directions

Cut chilies open lengthwise. Rinse; removing seeds. Place chilies on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chilies and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese.
Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 241 calories, 17 g fat (11 g saturated fat), 109 mg cholesterol, 416 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Originally published as Cheesy Chili Rellenos in Casserole Cookbook , p303