Total Time
35mins
Prep 20 mins
Cook 15 mins

I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Quarter the peppers and remove seeds, stems, and veins.
  3. Immerse peppers into boiling water for 3 minutes and drain.
  4. Invert peppers onto paper towels to drain well.
  5. Place the peppers in a well-greased 2-quart square baking dish.
  6. Top with 1 cup cheese.
  7. In a medium bowl combine eggs and milk.
  8. Add flour, baking powder, cayenne pepper, and salt.
  9. Beat until smooth with a rotary beater.
  10. Pour egg mixture over peppers and cheese.
  11. Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
  12. Sprinkle with 1/2 cup cheese.
  13. Let stand about 5 minutes or until cheese melts.
  14. If desired, serve with picante sauce or sour cream.