Chile Rellenos
"A tasty, non-fried version!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 (4 ounce) cans whole green chilies
- 1 quart diced tomato
- 1 onion, chopped
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 teaspoon brown sugar
- 1 lb monterey jack cheese
- 4 -5 eggs
- 8 ounces grated Mexican blend cheese
directions
- Place diced tomatoes and chopped onion in a sauce pan.
- Add seasoned salt, pepper and brown sugar.
- Heat to simmering and let the volume reduce so it isn't watery any longer.
- Rinse and seed the green chilies, place on a paper towel.
- Cut Monterey Jack into wedges. Put a wedge of cheese in each chile.
- Put the chilles in a greased baking dish.
- Beat 4-5 eggs and pour them over the chiles.
- Cover the pan with foil and bake at 350 for 30 minutes. The eggs will cook and set.
- Pour the tomato/onion sauce over the chiles and bake for an additional 20 minutes.
- Put shredded cheese over the top and bake for 10 minutes.
- Serve hot. Great with sour cream. Add hot sauce if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
