Prep 10 mins
Cook 40 mins
This recipe is from The Winchester Star newspaper, Winchester, Virginia, from about 1995. This dish has the flavors of chili rellenos, without trouble of stuffing, dipping in batter, and frying, and a lot less fat! It's great as a side dish with tacos or mexican chicken. I have served it cut in 1" squares as an appetizer at a party, and it was a hit! I often double it, bake in a 9 X 13 pan, and take to covered dish suppers. If you wish to use fresh chilis, use 3 large mild banana peppers or anaheim chilis, roasted, peeled and seeded.
- 8 ounces plain nonfat yogurt
- 2 eggs
- 6 tablespoons all-purpose flour
- 6 ounces cheddar cheese, grated
- 6 ounces monterey jack cheese, grated
- 10 ounces canned whole green chilies, rinsed and drained
- 1⁄4 cup salsa
- Preheat oven to 350 degrees F. Spray 8” X 8” baking dish with non-stick spray.
- Combine yogurt, eggs and flour in small bowl, mix until smooth. Set aside.
- Combine grated cheeses, set aside.
- Spread 1/3 of yogurt mixture in bottom of pan.
- Spread 1/3 of cheese over yogurt. Place chilis over cheese in an even layer, and sprinkle over half of remaining cheese.
- Pour remaining yogurt mixture over cheese. Top with salsa, spooned in dots over top, and remaining cheese.
- Bake for 30 to 40 minutes, until puffy and lightly browned.
Super quick and easy, nice texture in the batter. Watch your chili's. Be sure you don't use chili's hotter then your used to. Oh my I did not realize Big Jim Chili's were so hot!! Not the recipes fault, definitely the cooks.