4 Reviews

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!

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*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)

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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**

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rickoholic83 September 13, 2009

I love these! So easy to throw together and so tasty! Nice level of spiciness - not too hot but not bland either. I'll definitely make these again, thanks for sharing! Made for PAC Spring 2009.

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*Pixie* March 23, 2009
Easy Chiles Rellenos