Chili Rellenos

Chili Rellenos

The day was cold, and my husband asked me to help him assemble one of our favorite easy recipes. I mixed the eggs, flour and milk and he grated the cheese.
I decided to strain the egg mixture over the finished product to get out any flour lumps.
Here is our favorite recipe and quick to fix.

Chili Rellenos Easy and Simple

1, 7oz can chopped chilles (Ortega)
½ cup grated Cheddar cheese
½ cup grated Jack cheese
2 T flour
2 eggs
1 can evaporated milk
1, 8 oz can tomato sauce

Sprinkle ½ chilles in a 9×12 Pyrex baking dish. Layer the cheddar cheese next.
Add the rest of the chilles. Top layer is the Monterey Jack cheese.
Beat eggs, flour and milk in a bowl and pour over the top of the mix in the pan.
Bake 30 minutes at 350 degrees. Then pour over the top, the can of tomato sauce.
And bake 15 minutes more. Let stand 10 minutes and serve.

We cut any left over into serving size pieces and wrap and freeze.

Enjoy this recipe and amble over to Food on Fridays at to view others who have entered their favorites.

Don’t miss my Rejoicing Posts: at One Word at a Time Carnival


About moonsview

Robert will be posting most of these articles, but Hazel will do an occcasional post too. We are retired from the construction business and now we are also retired ministers. At times we post a guest article. Nancy Kehr will post often. Our other blog sites are: and:
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2 Responses to Chili Rellenos

  1. billie says:

    Mmmm, sounds good and easy to make. Thank you, I will have to try, I love a little spice in my food!

  2. Pingback: Food on Fridays: Laity Lodge Christmas Cookies | Ann Kroeker. Writer.

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