“I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Quarter the peppers and remove seeds, stems, and veins.
  3. Immerse peppers into boiling water for 3 minutes and drain.
  4. Invert peppers onto paper towels to drain well.
  5. Place the peppers in a well-greased 2-quart square baking dish.
  6. Top with 1 cup cheese.
  7. In a medium bowl combine eggs and milk.
  8. Add flour, baking powder, cayenne pepper, and salt.
  9. Beat until smooth with a rotary beater.
  10. Pour egg mixture over peppers and cheese.
  11. Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
  12. Sprinkle with 1/2 cup cheese.
  13. Let stand about 5 minutes or until cheese melts.
  14. If desired, serve with picante sauce or sour cream.

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