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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chili Rellanos Recipe

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This recipe for Chili Rellanos is from Recipes From My Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2- 7ounce cans whole green chilies, rinsed and seeded
1 lb. Monterey Jack cheese, grated (can add pepper jack)
4 eggs
1/2 c. milk
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
Directions:
Directions:
Line bottom of a lightly greased 11 3/4 x 7 1/2 inch dish with 1/2 of chilies. Sprinkle 1/2 the cheese over chilies. Add remaining chilies; top with remaining cheese.

Combine eggs, milk, and the dry ingredients. Pour over chilies and cheese. Bake at 350º for 20 to 25 minutes until browned and bubbly. Let cool 5 minutes before cutting and serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was a dish that Jeff grew up eating. It is a great side dish with Mexican food or we have even served it for breakfast as a quiche. It is very rich and yummy. I love the leftovers for breakfast.

 

 

 

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