I’ve wanted to try making chiles rellenos for awhile now. My grocery store NEVER has poblanos! Well finally the store had nice big green beautiful poblano peppers. I Bought six because I couldn’t remember how many the recipe called for. This turned out disastrous. The picture doesn’t even do the disaster justice! I used 2% milk instead of whole maybe that’s why it turned out so watery??? I even roasted my the peppers myself instead of using canned! And I used a smaller pan so it took FOREVER to set! I’ll have to try a different recipe next time! Thankfully I had made some tj’s mini chicken Tamalitos too!
Lazy Chiles Rellenos
adapted from pioneer woman
8 whole Roasted, Peeled, And Seeded Green Chiles
1-1/2 cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!