Chile Rellenos Squares
This is a spicy appetizer. Very yummy!!!
- Ready In:
- 2 (4 ounce) cans green chilies, chopped or sliced
- 4 eggs, beaten
- 6 tablespoons milk
- 4 cups shredded sharp cheddar cheese
- 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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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
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
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
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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