Easy Chiles Rellenos

Submitted by aronsinvest

"A great substitute for chili rellenos."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 (4 ounce) can green chilies, rinsed, drained cut in to strips
• 6 ounces monterey jack cheese, shredded
• 1 cup sour cream (low fat ok)
• 3 eggs
• salt & pepper
• salsa

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.

Reviews

[*Parsley*]

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!

 

[Cook4_6]

5 stars for simplicity! This recipe was quick enough for a weeknight, and tasted REALLY good! Served with Recipe#202416 and nachos for the kids. Delish! (I accidentally purchased chopped chilies and they worked well in place of the whole)

 

[Stacee R.]

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**

 

[_Pixie_]

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.