Cheesy Chili Rellenos Recipe

4 1
Publisher Photo

Cheesy Chili Rellenos Recipe

Be the first to add a review
4 1
Publisher Photo
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.—Mary Morrow, Jordan Valley, Oregon
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 3 cans (4 ounces each) whole green chilies, drained*
  • 1-1/2 cups (6 ounces) shredded Monterey jack cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 cup half-and-half cream
  • 2 eggs, beaten
  • 1 can (8 ounces) tomato sauce

Directions

Split chilies open lengthwise. rinse out seeds and place chilies on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the flour, cream and eggs until smooth.
In a greased deep 1-1/2-qt. baking dish, layer half of cheese, chilies and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Chili Rellenos in Casserole Cookbook 2001, p303

Nutritional Facts

1 piece: 241 calories, 17g fat (11g saturated fat), 109mg cholesterol, 416mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 13g protein.

  • 3 cans (4 ounces each) whole green chilies, drained*
  • 1-1/2 cups (6 ounces) shredded Monterey jack cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 cup half-and-half cream
  • 2 eggs, beaten
  • 1 can (8 ounces) tomato sauce
  1. Split chilies open lengthwise. rinse out seeds and place chilies on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the flour, cream and eggs until smooth.
  2. In a greased deep 1-1/2-qt. baking dish, layer half of cheese, chilies and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Chili Rellenos in Casserole Cookbook 2001, p303

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Chili Rellenos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review