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Chilies Rellenos Recipe
Chilies Rellenos Recipe photo by Taste of Home

Chilies Rellenos Recipe

Read Reviews (3)
4.5 3
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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! —Irene Martin, Portales, New Mexico
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8 servings

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

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.

Directions

  1. Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11-in. x 7-in. baking dish. Top with cheeses.
  2. 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.
Originally published as Chilies Rellenos in Country August/September 1991, p49

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.

Reviews for Chilies Rellenos(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 6, 2012

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.

MY REVIEW
Reviewed Sep. 6, 2009

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

MY REVIEW
Reviewed Jan. 10, 2009
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