CHILI RELLENOS QUICK & EASY (SALLYE)
Featured Pinch Tips Video
- 6 large
- jalapeno or anaheim chile peppers
- 24 oz
- montery jack cheese, grated
- 8 oz
- cheddar cheese, grated
- 4 large
- 2 c
- evaporated milk
- 1/2 c
- 1 tsp
- 1 clove
- garlic, minced
- 1/3 bunch
- fresh cilantro, leaves only
- 1 tsp
- ground cumin
1Preheat oven to 350º.
Lightly oil or spray a 9" x 9" or 9" x 13" baking dish.
2Remove stems from cilantro and place leaves in food processor
Add clove of garlic to food processor
Pulse until finely diced
3Wash chiles and pat dry.
Cut in half and remove seeds and veins.
Cut into pieces about 1-1/2" square
4Layer bottom of baking dish with 1/2 of the chile squares.
Sprinkle half the cheese mixture over the chiles.
5In small mixing bowl, whisk the eggs, milk, flour, salt, cumin, garlic and cilantro until smooth batter is formed.
Pour batter over top of cheese and chiles.
6Bake for 45-50 minutes until cheese is bubbly and crust is golden brown.