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Nana's Chilies Rellenos Recipe

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This zesty dish is not for the faint of heart. My family has been enjoying it for three generations...and will be doing so for years to come!

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Nana's Chilies Rellenos Recipe

Prep: 20 min. Bake: 40 min. + standing

Yield: 8-10 Servings

20 40 60

Ingredients

1 can (27 ounces) whole green chilies, drained
4 cups (16 ounces) shredded sharp cheddar cheese
4 egg, lightly beaten
1 can (12 ounces) evaporated milk
1/4 cup all-purpose flour
1 can (29 ounces) tomato sauce
1 envelope taco seasoning
8 ounces sharp cheddar cheese, cut into 1-inch cubes

Directions

Slice chilies in half and remove seeds. Arrange half of the chilies in a greased 13-in. x 9-in. baking dish. Sprinkle with shredded cheddar cheese. Cover with remaining chilies. In a small bowl, whisk the eggs, milk and flour until smooth; pour over cheese. Bake, uncovered, at 350° for 30 minutes.
In a small bowl, combine tomato sauce and taco seasoning; pour over casserole. Carefully place cheese cubes on top in a checkerboard pattern; bake 10-15 minutes longer or until top is set. Let stand for 10 minutes before serving. Yield: 8-10 servings.

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

Originally published as Nana's Chilies Rellenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p196

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