Chiles Rellenos recipe 2

 

4 cans (4 ounces each) whole green chiles, drained, rinsed, and seeds removed

3 cups shredded Mexican blend of cheeses

6 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a lightly greased 12x8x2-inch baking dish. Sprinkle remaining cheese over the stuffed chiles. Whisk together eggs, milk, salt and pepper. Pour egg mixture over chiles. Bake at 350 for 30 minutes or until set.

Chile Relleno recipe serves 6.