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!
-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!
Pour them over the chiles in the baking dish.
This liquid is okay. This is the good stuff!