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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!
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 8-10 servings


  • 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


  1. 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.
  2. 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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