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Chili Rellenos Recipe

Read Reviews (3)
4.67 3
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I really don't recall where I first came across this recipe. I've had it in my files for years and fix it for my family quite often.—Carolyn Gorrell, Portales, New Mexico
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 10-12 servings

Ingredients

  • 2 cans (4 ounces each) chopped green chilies
  • 1 pound ground beef, cooked and drained
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk

Nutritional Facts

1 serving (1 each) equals 263 calories, 17 g fat (11 g saturated fat), 103 mg cholesterol, 537 mg sodium, 8 g carbohydrate, trace fiber, 18 g protein.

Directions

  1. Sprinkle green chilies in a greased 13-in. x 9-in. baking dish. Top with beef. In a large bowl, combine the cheese, flour and salt.
  2. In a small bowl, whisk eggs and milk; stir into cheese mixture until blended. Pour over the beef. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Yield: 10-12 servings.
Perfect Partners: Make a tossed salad with avocado slides and tomato wedges, drizzle with creamy ranch dressing. Serve with Chili Rellenos.
Originally published as Chili Rellenos in Taste of Home Ground Beef Cookbook 1999, p293

Nutritional Facts

1 serving (1 each) equals 263 calories, 17 g fat (11 g saturated fat), 103 mg cholesterol, 537 mg sodium, 8 g carbohydrate, trace fiber, 18 g protein.

Reviews for Chili Rellenos(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 28, 2013

This was an out-of-the-ordinary, simple, and lowish-carb (if you care about such things, which I don't) main dish. My family liked it, even the two-year-old.

MY REVIEW
Reviewed Jan. 3, 2011

This recipe is a simplified version of stuffed chile rellenos but it tastes just as good. The cans of chopped green chiles save A LOT of time as you don't need to roast your own peppers.

We like to put a little ketchup on top of each serving; it gives it that last little touch.

MY REVIEW
Reviewed Jun. 22, 2010

this is the best.. I made use a smaller baking dish next time and mix all the ingres. together and try that. but the taste is fab...

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