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Tasty. Followed the recipe exactly except had to use mozarella because Monterey Jack is not available where I live in England. Still, all in all an easy and tasty dish. Full size recipe makes a ton.
This was very tasty, and easy enough to throw together very quickly. I made a full recipe, though I did cut back a touch on the cheese and sour cream based on personal preference. My kids are a bit pepper-phobic, so I used pureed chiles instead of diced. The flavor was there, but there were no telltale green chunks :). We enjoyed this in squares as breakfast for dinner with some homemade guacamole and green beans, but I think the leftovers are going to be terrific wrapped up with some other goodies for a breakfast burrito. If I serve it in squares again I will likely add something for texture; maybe some sweet peppers (sorry kids!). Thanks for posting! Made for ZWT 8: The Wild Bunch.
Wonderful! I also halved the recipe and used an 8 x 8 pan. I had one serving left and there's only 2 of us. We loved this dish and will make it often. Thanks for sharing. Made for ZWT 8- Mexico etc.
Fabulous! I made a half batch in an 8x8 pan which seems like plenty to feed 4 to 6 people. I think the larger recipe would feed more like 8 to 12 people. I used super hot triple x New Mexican chiles and it was so freakin' good. I also used light sour cream and it worked perfectly. Thanks for the excellent recipe!
I cut this recipe in half and used an 8x8 pan which worked perfectly. A half recipe served three adults with left overs. The left overs didn't last for long however because I came home after work and it was all gone! You can make this in a matter on minutes in the morning, let it cook while you get ready for work, and serve! I love the combination of the chiles and cheese. Thank you Captain Charmie!
Delish! I halaved the recipe and used pepper jack cheese for a bit more of a zing. Easy and tasty! Thanks Charmie. Made for ZWT3.
I needed to make a quick, delicious, breakfast. We were craving eggs, and this was wonderful. I love the chilies, cheese, sour cream, and eggs. I added a bit of Serrano chili pepper, (had them from the garden) and this gave me the extra effort to go pick and weed in the garden. I particularly thought this was especially wonderful, I prepared recipe as suggested, but put in the microwave for about 4 minutes, (until soft set) then moved it over to the toaster oven to complete, in a little over 15 minutes this delicious, cheesy and egg filled treat was ready. Just wonderful Charmie, and I really appreciated that this was meatless in the aspect of no breakfast meat in it. I also just used this as a "quiche" type rather then roll them in a tortilla. Made for *ZWT3 07*
Great quick supper that Dh gobbled after he rolled servings up in tortillas. I liked the soft fluffiness that didn't turn watery even when made with light sour cream.
A delicious and easy recipe. I halved the recipe and cut the dish into squares to serve topped off with red pepper and onion relish. The eggs were a combination of egg substitute and whole eggs. In place of the sour cream, I used homemade plain yogurt.
Wonderful!! Easy!! I made half the recipe but used 1 can (4oz) of regular chilies and 1 can (4oz) chopped jalapenos...we got the heat!! I also used low fat cheddar cheese, will make it again when I have Jack cheese in the house!! Very easy way to get chili relleno flavors! Thank you Charmie!!