Sunday, December 17, 2017

Chili Rellenos

Chili Rellenos via Aurora Snider

The day was cold, and we decided to assemble one of our favorite easy recipes. I mixed the eggs, flour and milk and then grated the cheese.
I decided to strain the egg mixture over the finished product to get out any flour lumps.
Here is our favorite recipe and quick to fix.
Chili Rellenos Easy and Simple
1, 7 oz can chopped chilies (Ortega)
½ cup grated Cheddar cheese
½ cup grated Jack cheese
2 T flour
2 eggs
1 can evaporated milk
1, 8 oz can tomato sauce
Sprinkle ½ chilies in a 9×12 Pyrex baking dish. Layer the cheddar cheese next.
Add the rest of the chilles. Top layer is the Monterey Jack cheese.
Beat eggs, flour and milk in a bowl and pour over the top of the mix in the pan.
Bake 30 minutes at 350 degrees. Then pour over the top, the can of tomato sauce.
And bake 15 minutes more. Let stand 10 minutes and serve.
We cut any left over into serving size pieces, wrap and freeze.

For a Pot Luck - double the recipe and bake in a long cookie pan.  

4 comments:

  1. Oh this sounds so good! Chili Rellenos are one of the things that I really miss since I have had to go dairy free for health reasons. Thank you for the good memory tonight. I can almost taste this! :)

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  2. Oh, my! These sound amazing! I have never seen a recipe for them, so thank you for sharing! I have had them in Mexican restaurants, and they are so good. Merry Christmas, Hazel!

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  3. Thanks for this recipe Hazel. I need some jack cheese and hope to get to the store today.

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  4. My mom used to make these when I was a kid! Wow... I can't remember the last time I had that...

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