Chiles Rellenos

I've had multiple attempts at this recipe and there is only one reason why....
I can't seem to buy the right type of chiles!
For some reason I can't read labels and decipher the difference between whole chiles and diced chiles.

For the love of God, DO NOT USE DICED CHILES!

This will result in watery, runny Chiles Rellenos that take almost 2 hours to bake because of all the liquid from the diced chiles. It's just not a good situation. Don't do it. Your loved one will question your ability to cook if you give them watery Chiles Rellenos. It's not pretty. You will also question yourself on your own skills.

Finally after my 3rd attempt of making this, I bought the right type of chiles and the dish turned out wonderfully! The mexican food gods were looking out for me this time!

Here is what you are going to need:
-5 Whole Roasted Chiles
-1 cup of Cheese (either Cheddar, Colby Jack or Monterey Jack Cheese)
-3 large beaten Eggs
-1 cup of Milk
-1/4 tsp Paprika
-1/8 tsp Cayenne Pepper
-Salt and Pepper to taste

First preheat the oven to 325 degrees and grease a 8x8 baking dish. Then lay your whole chile peppers on a cutting board and slice them in half and pat them dry with a paper towel. Liquid = Bad!

Lay a layer of 5 chile halves and sprinkle 1/2 cup of cheese on top. Repeat with another layer of chiles and cheese.

In a bowl, mix together the eggs, milk, paprika, cayenne pepper, salt and pepper.

Pour them over the chiles in the baking dish.

This liquid is okay. This is the good stuff!

Place the baking dish into a rimmed baking sheet and fill it with 1/2 inch of water in the oven.

Bake for 35 to 45 minutes until the Chiles Rellenos are completely set. Cut into squares and serve with warm tortillas or eat as a sandwhich with 2 pieces of toast! This dish is a fun way to have breakfast!

Print Recipe Here!