Chile Rellenos

7 ingredients
4 steps

Ingredients

  • 3 (7 oz.) cans whole green chile peppers
  • 1 lb. Monterey Jack cheese, grated
  • 1 lb. Cheddar cheese, grated
  • 3 eggs, well beaten
  • 1 small can evaporated milk
  • 3 Tbsp. flour
  • 1 (15 oz.) can tomato sauce

Directions

  1. 1
    Wash chiles, remove seeds and pat dry.
  2. 2
    Combine grated Jack cheese with grated Cheddar cheese.
  3. 3
    In a 9 x 13-inch baking dish, layer half chiles and half cheese.
  4. 4
    Repeat layers, saving 1 cup cheese for top.

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