Chile Rellenos Squares
"This is a spicy appetizer. Very yummy!!!"
photo by papergoddess
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
24 squares
ingredients
- 2 (4 ounce) cans green chilies, chopped or sliced
- 4 eggs, beaten
- 6 tablespoons milk
- 4 cups shredded sharp cheddar cheese
directions
- Line bottom of ungreased 9x13-inch pan with chilies.
- Combine rest of ingredients and pour evenly over chilies.
- Bake at 325 for 25-30 minute.
- Cool slightly.
- So serve cut into small rectangles.
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Reviews
-
I made these but put them in phyllo shells in mini muffin pan. This made them very easy to eat and they were a big hit! The recipie makes 48 phyllo mini muff bites. -
Yummy! I prepared as directed by the recipe, except I added some monterey jack cheese along with the cheddar. Delicious! This will definitely be repeated and next time I would like to try fresh peppers and roast them myself. I think that would be extra delicious. Thanks for a keeper Miss Diggy! -
I love chile rellenos, but the traditional whole chile, deep-fried method is pretty labor-intensive, not to mention not very healthy. These were great. I also used the Mexican blend cheese and added a third 4-ounce can of chopped chiles so as to cover the entire bottom of my pan. I was trying to give this 4-1/2 stars, but I couldn't see how to do that. I'm new here. -
this is five star recipe with one difference a mexican blend cheeses. like the kraft preshredded cheese. it gets rid of slimyness other reviewers have talked about and really gives a much better flavor. i have also made this with half cheddar half montery jack cheese but i like the mexican blend kraft the best for this. perfect side dish for tacos! and tacos are hard to find a side dish to go with. -
As opposed to making the "real" chile rellenos, I'll do this anytime! The flavor was pretty good (much like chile rellenos), but my DH said they were "slimy" on the bottom. I will also say that you need to cool these almost to room temperature before moving them, or they fall apart. I think I will try these again, only putting down a layer of breadcrumbs or cracker crumbs to help soak up some of the chile "slime" and stabilize the squares. Thank you for a good recipe, and a great inspiration! :)
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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