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Chiles Rellenos

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
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    8 servings


  • 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


  • Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses.
  • 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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  • hunter6295
    Jan 6, 2012

    I made it as directed the first time and wasn't very impressed with the flavor. The second time I roasted and peeled 3 pablano peppers in place of the canned green chilies. It was much tastier! I can't wait to try with chicken also.

  • johnniebgood
    Sep 6, 2009

    Would love to have the nutrition number for this dish. JOB73

  • FriedaG
    Aug 3, 2007

    No comment left