Chilies Rellenos Recipe

Chilies Rellenos RecipePhoto by: Taste of Home Chilies Rellenos Recipe Rating 4

Chilies are a "must" where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a main dish by adding shredded cooked chicken after the chili layer. It really tastes good!

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Chilies Rellenos Recipe
  • Prep: 10 min. Bake: 50 min.
  • Yield: 8 Servings
10 50 60

Ingredients

  • 1 can (7 ounces) whole green chilies
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 eggs
  • 3 cups milk
  • 1 cup biscuit/baking mix
  • Seasoned salt to taste
  • Salsa

Directions

  • Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11-in. x 7-in. baking dish. Top with cheeses.
  • In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° for 50-55 minutes or until golden brown. Serve with salsa. Yield: 8 servings.

Nutritional Facts 1 cup (calculated without seasoned salt and salsa) equals 352 calories, 24 g fat (14 g saturated fat), 144 mg cholesterol, 598 mg sodium, 15 g carbohydrate, trace fiber, 19 g protein.

Originally published as Chilies Rellenos in Country August/September 1991, p49

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Reviews for Chilies Rellenos (3)

Chilies Rellenos Recipe

Chilies Rellenos

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Reviewed on Jan. 06, 2012 by hunter6295

I made it as directed the first time and wasn't very impressed with the flavor. The second time I roasted and peeled 3 pablano peppers in place of the canned green chilies. It was much tastier! I can't wait to try with chicken also.


Reviewed on Sep. 06, 2009 by johnniebgood

Would love to have the nutrition number for this dish. JOB73


Reviewed on Jan. 10, 2009 by Gaby_64

 
 
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