Baked Chilies Rellenos

Linda Fomby Brady
Family Treasures

  • 2 (20 oz) cans green chilies
  • 10 oz Monterey Jack® cheese
  • 1 (13 oz) can evaporated milk
  • 10 oz cheddar cheese
  • 4 eggs, separated 3 Tbsp flour
  • salt and pepper to taste

Remove seeds and flatten chilies in bottom of 3 quart casserole. Cover with slices of cheddar and then layer more chilies and Monterey Jack®.

Beat egg whites stiff. Beat yolks with salt and pepper, flour, and milk. Fold yolks into whites and pour over chilies and cheese.

Bake at 325 degrees 45 minutes.

Cool and cut into squares.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.