Chiles Rellenos Squares
Total TimePrep: 10 min. Bake: 25 min.
I have been making something very very similar for many years. It actually is the one dish after moving to Colorado that made me realize that not all green peppers taste as awful as green bell peppers. This recipe is as a bit different cheese mixture but the big difference is that it has a layer of spicy tomato sauce on top. For me that's what lens it a great Mexican flavor. https://creative-culinary.com/chili-relleno-jalapeno-casserole-recipe/
Mark, it is spelled flour.
Mark, In Karen's defense. I have trouble seeing all the ingredients in recipes on this website from my phone. I have noticed it several times. I have to pull them up on my desktop to see everything. The adds crowd the screen and block some of the second column. I can't wait to try this recipe.
Karen (literally), do you know how to read? The ingredient list is literally 2 paragraphs above your ignorant comments... To all the other people reading this, it was great. Karen, in case you're still wondering, it's 2 eggs, Two tablespoons of milk and one table spoon of flower. You're welcome.
Would give 0 stars, but can't because I'm unable to make!! Wanted to try but can't because of missing ingredient(s). Directions say to mix flour with milk, etc., but not on ingredients list....how much? This is 2nd time I've found this and am begining to wonder how many other recipes on which this is occuring, I'm becoming very leery of trying anything from this site.
I agree with Mike. I would be inclined to roast and peel some poblano peppers for the middle layer.
I follow this recipe but top it with El Pato tomato sauce . It give it more flavor.
to: Butcher2boy: Did you use raw or cooked shrimp in this recipe???
This was good, not great. Next time maybe I'll add diced onions between the cheese and chilis using whole canned chilis opened flat in a single layer. Then maybe add a little of the chili juice to the egg mixture. Also, for Christmas brunch make in an 8inch by 12 inch baking pan increasing ingredients to accommodate the size change. (15-20 for brunch-big family;~)] Also, serve with sour cream and salsa for toppings. I know these changes aren't chili rellano-like but add flavor and texture.
While this recipe is ok, take the time to roast and peel/seed a few poblanos for a more authentic chili relleno flavor.