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Chiles Rellenos

1 review
Total Time
Prep: 10 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Irene Martin, Portales, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico

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Test Kitchen Approved

Chiles Rellenos

1 review
Prep Time 10 min
Cook Time 50 min
Yield 8 servings

Ingredients

  • 1 can (7 ounces) whole green chiles
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 3 large eggs
  • 3 cups whole milk
  • 1 cup biscuit/baking mix
  • Seasoned salt to taste
  • Salsa
Text Ingredients

Directions

  1. Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses.
  2. In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

Nutrition Facts

1 cup: 352 calories, 24g fat (14g saturated fat), 144mg cholesterol, 598mg sodium, 15g carbohydrate (5g sugars, 0 fiber), 19g protein.

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