By Chef Johnsonville on July 02, 2008
"I found this on the Rosarita Vegetarian Refried Beans can that was destined for boring burritos. I love Chile Rellenos at Mexican restaurants. While I've never duplicated Chile Rellenos at home, I have tried the casserole version. Let's just say that they were less than stellar and took more work than I wanted do. I added a layer of chopped onions about 1/4 of a large onion since it was prepared for the burrito, plus a layer of salsa verde (medium heat) since my husband loves the heat. Although the ingredients call for Pepper Jack, I prefer Monterey Jack. This makes a great meatless meal in barely any time."
Serving Size: 1 (180 g)
Servings Per Recipe: 4
"I fixed this recipe with Recipe#363728#363728 and Recipe#154373#154373. I followed the directions completely except I did have some whole green chilies in the fridge so I mixed the beans, onions and salsa together then put the whole green chilies (cut in half) over the bean mixture then topped with the egg mixture and cheese. It was a delicious dish and I will be making this again. Made for Fall Pick a Chef 2009."