Saturday, April 22, 2006

Chiles Rellenos


  • 4 cans (4 ounces each) whole green chiles, drained, rinsed, and seeds removed
  • 3 cups shredded Mexican blend of cheeses
  • 6 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a lightly greased 12x8x2-inch baking dish. Sprinkle remaining cheese over the stuffed chiles. Whisk together eggs, milk, salt and pepper. Pour egg mixture over chiles. Bake at 350° for 30 minutes or until set.
Chile Relleno recipe serves 6.


Anonymous Anonymous said...

I'm so sorry but this is not how you make real Mexican Chiles Rellenos. I'm not trying to insult your cooking but they're not supposed to be baked.
-Liana S.

11:10 AM  
Anonymous Anonymous said...

Correct this is not how you make true rellenos, but, it is so easy and very good

4:42 PM  
Anonymous Anonymous said...

No false advertising here. Only if it says auténticos chiles poblanos rellenos.

10:07 AM  

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