Chile Rellenos Squares

This is a spicy appetizer. Very yummy!!!
- Ready In:
- 35mins
- Yields:
- Units:
10
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ingredients
- 2 (4 ounce) cans green chilies, chopped or sliced
- 4 eggs, beaten
- 6 tablespoons milk
- 4 cups shredded sharp cheddar cheese
directions
- Line bottom of ungreased 9x13-inch pan with chilies.
- Combine rest of ingredients and pour evenly over chilies.
- Bake at 325 for 25-30 minute.
- Cool slightly.
- So serve cut into small rectangles.
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RECIPE MADE WITH LOVE BY
@Miss Diggy
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Yummy! I prepared as directed by the recipe, except I added some monterey jack cheese along with the cheddar. Delicious! This will definitely be repeated and next time I would like to try fresh peppers and roast them myself. I think that would be extra delicious. Thanks for a keeper Miss Diggy!Reply
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I love chile rellenos, but the traditional whole chile, deep-fried method is pretty labor-intensive, not to mention not very healthy. These were great. I also used the Mexican blend cheese and added a third 4-ounce can of chopped chiles so as to cover the entire bottom of my pan. I was trying to give this 4-1/2 stars, but I couldn't see how to do that. I'm new here.Reply
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this is five star recipe with one difference a mexican blend cheeses. like the kraft preshredded cheese. it gets rid of slimyness other reviewers have talked about and really gives a much better flavor. i have also made this with half cheddar half montery jack cheese but i like the mexican blend kraft the best for this. perfect side dish for tacos! and tacos are hard to find a side dish to go with.Reply
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As opposed to making the "real" chile rellenos, I'll do this anytime! The flavor was pretty good (much like chile rellenos), but my DH said they were "slimy" on the bottom. I will also say that you need to cool these almost to room temperature before moving them, or they fall apart. I think I will try these again, only putting down a layer of breadcrumbs or cracker crumbs to help soak up some of the chile "slime" and stabilize the squares. Thank you for a good recipe, and a great inspiration! :)Reply
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