Recipe by Hazelruthe
This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.
Top Review by techilady
I made this with 3 large fresh Poblano peppers. I also used a prepackaged Mexican cheese mixture. When I made it, I wondered whether it would be better with enchilada sauce instead of tomato sauce. As it turned out, it is absolutely perfect! I cooked it just a bit longer because it was just a little runny - but not too bad. I did dry my peppers also. The extra cook time softened the fresh peppers a bit more- which was good. I will definitely make this again. I have always wanted to make stuffed Chile Relleno peppers, but with this recipe I will never need to learn! So easy - and tastes just like the ones made with eggs at restaurants! Thanks for this awesome recipe!!! Also - I thought with all the cheese it would be thick and cheesy, but to my delight - the egg mixture combined with the cheese and turned into a light fluffy, cheesy texture. Yummy!
- 1 cup half-and-half
- 2 eggs
- 1⁄3 cup flour
- 3 (4 ounce) cans whole green chilies
- 1⁄2 lb monterey jack cheese, grated
- 1⁄2 lb cheddar cheese, grated
- 1 (8 ounce) can tomato sauce
Directions See How It's Made
- Beat Half& Half with eggs and flour til smooth.
- Split open the chilies, rinse and remove seeds.
- Wipe dry with paper towels.
- Mix together the cheeses setting aside 1/2 cup cheese for the topping.
- In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
- Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
- Bake uncovered for 1 hour at 375 degrees.