Pat's Chiles Rellenos Squares

Submitted by Sharlene~W

"Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 48

ingredients

• 2 (7 ounce) cans ortega diced green chilies
• 1 lb grated longhorn cheese (or 1 lb cheddar cheese or 1 lb tillamook cheese)
• 1 lb grated monterey jack cheese
• 1 (13 ounce) can low-fat evaporated milk
• 3 tablespoons flour
• 4 whole eggs

• Optional

• sliced black olives (optional)
• fresh tomato (optional)
• picante sauce (optional)

directions

1. Combine all ingredients, mixing well.
2. Pour into a 9 x 13-inch casserole dish.
3. Bake 50 to 60 minutes at 325°F.
4. Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

Reviews

[seal angel]

My husband and I thought these were good. I put the tomatoes and black olives. And only used 1 lb of cheese. I thought 2 lbs was way too much. We put sirracha on top for some heat. Next time I am not gonna put the tomatoe on top. No need for it. Really eash reciepe. Thanks!!!

 

[ShortieNJ]

not bad...but, i'm not tasting a chile relleno...it definitely needs something else to add some zing

 

[ProudMamaT]

Great dish! Easy to make and very tasty. I put the olives in and turned out delicious. My dad loves chile rellenos and loved these as well.

 

[Vseward Chef-V]

I was looking for something to serve with my traditional #186079Enchilada Soup and saw this recipe. I made a trial run before the big Brunch on Christmas, and it was a hit! Can't wait to make it again. Awesome recipe. Thanks for sharing. ~V