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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is so quick and easy! No more hard to make Chili Relleno for me! This is the only way to go ! I chop up fresh onions, tomatoes, bell peppers and mix with some Cilantro (Gourmet Garden Herb Blend) and Salsa Verde ( 7 ounce can Herdez, sold with the Mexican products in the grocery) to top each serving and serve with chips. Ingredients:
2 (4 ounce) green chilies, whole and drained |
1/4 lb monterey jack pepper cheese, grated |
5 eggs, slightly beaten |
1/4 cup half-and-half |
3/4 teaspoon salt |
fresh ground black pepper |
1/4 cup cheddar cheese, grated |
Directions:
1. Use Canola cooking spray and coat casserole dish.
2. Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies.
3. Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies.
4. Bake at 325 degrees for 30 minutes or until set.
5. Top with the grated cheddar cheese and return to oven until cheese melts.
6. Top with green salsa.
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