Chilies Rellenos Recipe
By PutoPinoy on Sunday, July 15, 2007 At
Sunday, July 15, 2007
Ingredients:
Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies on the bottom of an 11-inch x 7-inch x 1-1/2-inch baking dish. Top with cheeses. In a bowl, beat eggs; add milk and biscuit mix. Blend well; pour over cheeses. Sprinkle with salt. Bake at 325 degrees for 50-55 minutes or until golden brown.
Serve with salsa. Yield: 8 servings. Chilies are a "must" sahara I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a main dish by adding shredded cooked chicken after the chili layer. It really tastes good!
- 1 can (7 oz.) whole green chilies
- 2 c. (8 oz.) shredded Monterey Jack cheese
- 2 c. (8 oz.) shredded Cheddar cheese
- 3 eggs
- 3 c. milk
- 1 c. biscuit mix
- Seasoned salt to taste
- Salsa
Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies on the bottom of an 11-inch x 7-inch x 1-1/2-inch baking dish. Top with cheeses. In a bowl, beat eggs; add milk and biscuit mix. Blend well; pour over cheeses. Sprinkle with salt. Bake at 325 degrees for 50-55 minutes or until golden brown.
Serve with salsa. Yield: 8 servings. Chilies are a "must" sahara I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a main dish by adding shredded cooked chicken after the chili layer. It really tastes good!
