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This recipe for CHILIE RELLANOS is from SWEET TOOTH EDITION, 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!



For 4-6
4 7oz cans of whole mild green chiies
1 lb monteray jack cheese
5 eggs
1 1/4 cup milk or 1/2&1/2
1/4 cup flour
1/2 tsp salt
dash black pepper
4 cups gratedd cheddar ( 1 lb )
1 tsp oregano

For 10-12
20 whole mild green chiles
2 lbs monteray jack cheese
12 eggs
3 1/2 cups 1/2 & 1/2
3/4 cup flour
6 cups grated cheddar
1 Tbsp oregano

Preheat oven to 400

Cut the monterey jack cheese into fingers.
Stuff one piece of cheese into each chilli.
Lay side by side in glass or metal pan
Mix eggs, milk or cream, flour, salt and pepper, oregano until well mixed.
Pour over the stuffed chillies.
Cover with shredded cheddar cheese

Bake for about 45 minutes until top is puffy and beginning to brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is really yummy, creamy and rich. For the larger recipe it is best if you can find larger cans of whole chillies.
We made these a lot at the shop and they were always gone at the end of the day.
the recipe for Chicken enchilladas is in the other book, All the Best I




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