Chili Relleno Bake
IntroductionThis is a cheesy, vegetarian take on yummy Chili Rellenos This is a cheesy, vegetarian take on yummy Chili Rellenos
16 ozs total of canned whole green chilis
2 cups shredded cheddar cheese
4 fresh whole eggs
1 5 oz can of evaporated milk
2 TBSP flour
2 cups Monterey Jack Cheese (or Mexican Cheese), shredded
2 10 oz cans of Green Enchilada Sauce
This is a very basic recipe, with lots of room for modifications. I personally like to add more chilis. You can modify the recipe with little change to the overall yumminess by using egg substitute for the eggs, low fat cheeses for the cheese, whole grain or gluten free flour for the flour, etc. The recipes has a lot of flavor, but it isn't spicy (my six year old likes it as is, and my husband spices his serving up with hot sauce and pico de gallo.) I like to serve with either homemade spanish style rice or just plain old brown rice and a side salad.
Drain canned whole green chilis. Take half of the chilis and slice open, placing flat in the bottom of a 9 x 13 baking dish sprayed with non-fat cooking spray. Layer with the 2 cups of shredded cheddar cheese. Arrange the remaining chilis on top of the cheese in the same manner as the first half.
In a separate bowl, whisk together the 4 eggs, evaporated milk, and flour. Pour evenly over the layered chili and cheese and bake in preheated oven for 30 minutes (or until set).
Remove pan from the oven and top with Monterey Jack cheese. Pour cans of green enchilada sauce evenly over the top. Return pan to oven and bake for another 15-20 minutes, or until the Monterey jack cheese is melted.
Allow to sit for at least 5 minutes before slicing to serve.
Serving Size: Cuts into 8 rectangles
Number of Servings: 8
Recipe submitted by SparkPeople user BETHS614.