Include in Print View:

Juanita Ortega’S Chili Rellenos

Juanita Ortega's Chili Rellenos recipe image
This comforting casserole transforms simple canned green chilies into a hearty, family-friendly meal. Layers of tender roasted peppers and melted Monterey Jack and Colby cheeses create a savory base, while a blended mixture of eggs, flour, and evaporated milk forms a rich, custard-like topping that binds it all together. Finished with a drizzle of zesty taco sauce, this dish offers a perfect balance of mild heat, creamy texture, and cheesy goodness. It is an excellent choice for weeknight dinners or casual gatherings where you want something satisfying and easy to prepare. The combination of ingredients ensures every bite is flavorful and moist, making it a comforting option for chilly evenings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1317.8
Dietary: Vegetarian
Description
This comforting casserole transforms simple canned green chilies into a hearty, family-friendly meal. Layers of tender roasted peppers and melted Monterey Jack and Colby cheeses create a savory base, while a blended mixture of eggs, flour, and evaporated milk forms a rich, custard-like topping that binds it all together. Finished with a drizzle of zesty taco sauce, this dish offers a perfect balance of mild heat, creamy texture, and cheesy goodness. It is an excellent choice for weeknight dinners or casual gatherings where you want something satisfying and easy to prepare. The combination of ingredients ensures every bite is flavorful and moist, making it a comforting option for chilly evenings.
Ingredients
  • 21 ounce Green chili peppers --
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175°C).
  2. 2
    Drain the canned green chili peppers and split them in half lengthwise if they are not already split.
  3. 3
    In a 9x12-inch baking dish, layer the chili peppers and shredded Monterey Jack and Colby cheeses evenly, ending with a layer of cheese on top.
  4. 4
    In a separate bowl, whisk together the eggs, flour, and evaporated milk until smooth.
  5. 5
    Pour the egg mixture evenly over the chili and cheese layers in the baking dish.
  6. 6
    Bake uncovered in the preheated oven for 30 minutes.
  7. 7
    Remove from the oven, drizzle the taco sauce evenly over the top, and return to the oven to bake for an additional 30 minutes, or until the custard is set and the top is lightly golden.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1317.8kcal
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 105.0mg5%
Total Carbohydrate 336.0g113%
Dietary Fiber 131.2g525%
Sugars 14.2g
Protein 73.5g147%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list mentions "3/4 lb Shredded Monterey Jack Cheese" and "3/4 lb Shredded Colby cheese," "3 Whole eggs," "3 tb Flour," "6 oz Evaporated milk," and "6 oz Taco sauce." Ensure these quantities are measured accurately before starting.

For a spicier version, use hotter green chilies or add diced jalapeños to the layering process.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

If you prefer a thicker topping, you can increase the amount of flour slightly.

Keywords: chili rellenos, casserole, green chilies, cheese, monterey jack, colby cheese, taco sauce, evaporated milk, oven-baked, comfort food, family dinner, easy main, spicy, creamy, juanita ortega, american mexican, peppers, custard topping, baked cheese, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/juanita-ortegas-chili-rellenos/