Chelsea Recipe Reviews (Pg. 1) - (187292573)

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Chili Rellenos Casserole

Reviewed: Jan. 4, 2013
Very good, but I doubt I would have felt the same if I would've used tomato sauce and canned chilis. I roasted my own in the oven. 350 degrees, on foil, about 10 minutes on each side, peeled, deseeded, and cut them in half. I used a can enchilada sauce, instead. I added quite a bit of Texas Pete hot sauce to the egg/flour mix for a bit of an extra kick. And broiled the cheese on top for an extra 5-10. I couldn't stay out of it. This recipe has potential and can easily be tweaked!
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