6 largejalapeno or anaheim chile peppers
24 ozmontery jack cheese, grated
8 ozcheddar cheese, grated
2 cevaporated milk
1 clovegarlic, minced
1/3 bunchfresh cilantro, leaves only
1 tspground cumin
How to Make CHILI RELLENOS QUICK & EASY (SALLYE)
- Preheat oven to 350º.
Lightly oil or spray a 9" x 9" or 9" x 13" baking dish.
- Remove stems from cilantro and place leaves in food processor
Add clove of garlic to food processor
Pulse until finely diced
- Wash chiles and pat dry.
Cut in half and remove seeds and veins.
Cut into pieces about 1-1/2" square
- Layer bottom of baking dish with 1/2 of the chile squares.
Sprinkle half the cheese mixture over the chiles.
- In 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.
- Bake for 45-50 minutes until cheese is bubbly and crust is golden brown.