Whip this relleno chili pot, if you're in the mood for a hearty Mexican meal night. , Or serve with a side of Spanish rice, tortilla chips and salsa.
2 (7 ounce) cans whole green chilies, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounces) can evaporated milk
2 tablespoons flour
1 / 2 cup milk
1 (8 ounce) can enchilada sauce or tomato sauce
Directions
Preheat oven to350 degrees.
Spray an 8x8-inch or 9x13-inch baking pan with non-stick cooking spray.
Layer half of the chilies evenly over the bottom of the casserole dish. Sprinkle on half of the Jack and cheddar cheese and cover with the remaining chiles.
In a bowl, mix the eggs, milk and flour. Pour over the top of chilies.
Bake 25 minutes. From oven and pour the tomato sauce evenly over the top of the pot. Continue baking for another 15 minutes.
Sprinkle with the remainingJack and cheddar cheese before serving.
=> Chili Relleno Recipe: Chili Relleno Squares
These little bite-sized squares are perfect for company or potluck.
3 cups Monterey Jack cheese, shredded
1 1 / 2 cups cheddar cheese, shredded
2 (4 oz.) Cans chopped green chilies, drained
2 eggs
2 tablespoons milk
1 tablespoon flour, all
Directions
Preheat oven to 375 degrees.
In a greased 8-inch square baking dish layer of the Jackand cheddar cheese in the bottom of the dish.
In a bowl beat the eggs, add in the milk and flour. Pour over cheese.
Bake 30 minutes or until set. Cut into small squares. Serve warm.
=> Chili Relleno Recipe: Chili Relleno Souffle
This is not a traditional soufflé, but eggs and cheese and you can make it without much fuss. Serve with chunky salsa.
5 (4 oz.) Cans whole mild green chilies
8 ounces cheddar cheese, sliced lengthwise
4 oz.Cheddar and Monterey Jack cheese combo mix, cut lenghtwise
1 1/2 (12 oz.) cans refrigerated biscuits
3 egg whites, separated
3 egg yolks
1 small onion, diced
1 1/2 tablespoon olive oil
Chunky salsa
Directions
Preheat oven to 375 degrees.
Grease a casserole dish with 1/2 tablespoon of olive oil.
Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies.
Separate the biscuits and roll each a flat. Cover each chili with a biscuit and seal well. Place chilies packed in a pan and bake for 10 minutes, or until the dough is cooked halfway.
Remove the pot from the oven. Cut in the remaining chiles lengthwise and layer them flat on top wrapped chile relleno.
In a pan, saute the onion in 1 tablespoon olive oil, onions, place on the chilies. Add cheese remains in the lead.
In a bowl beat the egg whites andfold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown.
Let stand for 10 minutes before serving.