Total Time
30mins
Prep 5 mins
Cook 25 mins

A great substitute for chili rellenos.

Directions

  1. Preheat oven to 350 degrees.
  2. Grease one 9 x 9 inch baking dish.
  3. arrange chili strips in baking dish.
  4. Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
  5. Season with salt & pepper.
  6. Pour over chilis & cheese.
  7. Bake until custard is firm in center about 25 minutes.
  8. Serve with salsa.
Most Helpful

Couldn't be much easier! I liked that this stayed moist and cheesy when done baking, yet not overly "eggy." I doubled the amount of whole green chilies simply because I love them. I served this with lettuce and salsa. I'd use fresh garden tomatoes when they are in season. Thanx!

*Parsley* March 28, 2013

5 stars for simplicity! This recipe was quick enough for a weeknight, and tasted REALLY good! Served with Simple Homemade Refried Beans and nachos for the kids. Delish! (I accidentally purchased chopped chilies and they worked well in place of the whole)

Cook4_6 January 12, 2010

I'm such a fan of this recipe! So simple to put together and delicious! I used a 7 oz. can of whole chiles, a cup of sharp cheddar and 1 cup of Egg Beaters. The custard was so creamy and smooth...I loved it! Because I like things spicy, I think I will add some red pepper flakes the next time I make it. (And there WILL be a next time!) Thanks for sharing this easy and tasty recipe, aronsinvest! **Made for Fall PAC 2009**

rickoholic83 September 13, 2009