Baked Stuffed Chiles Rellenos

Lynnda Cloutier


A good one from Texas Tables

pinch tips: Perfect Bacon Every Time




3 (7 oz) cans whole green chiles, drained, about 6 chiles
½ – 1 cup finely chopped onion
½ tsp chopped garlic
2 tbsp olive oil
3 cups shredded mexican cheddar cheese, 12 oz
1 rotisserie chicken, shredded, optional
½ cup milk
¼ cup cream
2 eggs
2 tsp chopped cilantro
salt & pepper, to taste
1 cup shredded mexican cheddar cheese, 4 oz
green tabasco sauce, to taste
1 bottle salsa
sour cream, optional

Directions Step-By-Step

Preheat oven to 375. Cut a slit in the chiles lengthwise and lay flat. Discard seeds. Saute onion and garlic in olive oil in skillet until onion is tender. Stir in 3 cups cheese and the chicken. Fill each chile with equal portions of the cheese mixture and roll to enclose the filling. Arrange chiles seam side down in a greased 9 x 9 inch baking dish. Whisk the milk, cream, eggs, cilantro, salt and pepper in a bowl until mixed. Pour over the chiles. Sprinkle with 1 cup cheese and drizzle with Tabasco sauce. Bake for 35 to 40 minutes or until puffed, brown and firm. Heat salsa in pan and spoon over the top. Garnish with sour cream. Substitute fresh roasted Hatch chiles for the green chiles when in season. Double the recipe and freeze before baking for future use. Serves 4