Recipe by cinderbear57
This is a EASY way to make chili relleno's It is VERY yummy, I like it for dinner & leftovers for breakfast, Yum, Yum! I also add salsa to top it off :o> This also makes a nice light dinner for those hot summer days!
Top Review by Chef SuzyQ
Fabulous! I used the mozzarella cheese that has the chiles in it (Tillamook)and tossed in a couple tablespoons of cilantro I had on hand. Topped it with salsa and fresh tomatoes. I also added another egg, just because I wanted to stretch it a little more (it's an awful lot of cheese and I didn't want it to be too heavy). It was great! Thanks for posting this!
- 680.38 g whole chilies
- 226.79 g shredded monterey jack cheese
- 29.58 ml flour
- 158.51 ml evaporated milk (5 oz)
- 453.59 g shredded cheddar cheese
- 3 eggs
- 2.46 ml salt