- 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
- 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.
Originally published as Nana's Chilies Rellenos in Holiday & Celebrations Cookbook 2003 , p196
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