Photo: Lazy Chiles Rellenos Recipe
Ingredients
- 2 cups whole milk
- 5 whole large eggs
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
- 1 1/2 cups grated Monterey Jack
- Warm corn tortillas, for serving
Directions
Preheat the oven to 325 degrees F.
Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
Cut into squares and serve with warm corn tortillas!
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By Chef #447307
San francisco
on May 15, 2013
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Mine was watery too. Used chilis drained from a can with no water bath. Overcooked it for about an hour total and let it set for at least 30-60 min because all guests were late. Was pretty tasty. Next time I'll use a turkey baster to get that clear water out of the bottom of the pan, unless someone knows of a better way.
By lynnandgary_115...
Washington, WV
on May 08, 2013
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I wonder if the reviewer who called the recipe "watery", put the water into the recipe itself instead of creating a "water bath"? Yummy recipe ~ if you like Mexican food, you'll probably love it!!
By ebt711_9451119
Colorado Spring...
on May 08, 2013
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Watery. I halved the recipe. Would not make it again, sadly. I used 3 eggs.
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