Chiles Rellenos

Total Time Prep: 10 min. Bake: 50 min.
Yield 8 servings
Test Kitchen Approved
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico

Ingredients

  • 1 can (7 ounces) whole green chiles
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 3 large eggs
  • 3 cups whole milk
  • 1 cup biscuit/baking mix
  • Seasoned salt to taste
  • Salsa

Directions

  1. Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses.
  2. In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

Nutrition Facts

1 cup: 352 calories, 24g fat (14g saturated fat), 144mg cholesterol, 598mg sodium, 15g carbohydrate (5g sugars, 0 fiber), 19g protein.

Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico
Recipe Creator

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