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Nana's Chilies Rellenos

 Nana's Chilies Rellenos
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!
8-10 ServingsPrep: 20 min. Bake: 40 min. + standing


  • 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.