Easy Chiles Rellenos

"A great substitute for chili rellenos."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by _Pixie_ photo by _Pixie_
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease one 9 x 9 inch baking dish.
  • arrange chili strips in baking dish.
  • Sprinkle cheese over. Beat sour cream and eggs to blend in a small bowl.
  • Season with salt & pepper.
  • Pour over chilis & cheese.
  • Bake until custard is firm in center about 25 minutes.
  • Serve with salsa.

Questions & Replies

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  1. Maria H.
    my question is this recipe can it be made with chili poblanos or it has to be green chilis
     
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Reviews

  1. *Parsley*
    Couldn't be much easier! I liked that this stayed moist and cheesy when done baking, yet not overly "eggy." I doubled the amount of whole green chilies simply because I love them. I served this with lettuce and salsa. I'd use fresh garden tomatoes when they are in season. Thanx!
     
  2. Cook4_6
    5 stars for simplicity! This recipe was quick enough for a weeknight, and tasted REALLY good! Served with Recipe#202416 and nachos for the kids. Delish! (I accidentally purchased chopped chilies and they worked well in place of the whole)
     
  3. rickoholic83
    I'm such a fan of this recipe! So simple to put together and delicious! I used a 7 oz. can of whole chiles, a cup of sharp cheddar and 1 cup of Egg Beaters. The custard was so creamy and smooth...I loved it! Because I like things spicy, I think I will add some red pepper flakes the next time I make it. (And there WILL be a next time!) Thanks for sharing this easy and tasty recipe, aronsinvest! **Made for Fall PAC 2009**
     
  4. _Pixie_
    I love these! So easy to throw together and so tasty! Nice level of spiciness - not too hot but not bland either. I'll definitely make these again, thanks for sharing! Made for PAC Spring 2009.
     
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