My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Ingredients
- 3 cups shredded Monterey Jack cheese
- 1-1/2 cups shredded cheddar cheese
- 2 cans (4 ounces each) chopped green chiles, drained
- 2 large eggs, room temperature
- 2 tablespoons 2% milk
- 1 tablespoon all-purpose flour
Directions
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses.
- Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
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