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Chilies Rellenos

By: Irene Martin

"Chilies are a 'must' where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a main dish by adding shredded cooked chicken after the chili layer. It really tastes good!"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (7 ounce) can whole green chilies, drained
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
3 eggs
3 cups milk
1 cup biscuit mix
seasoned salt to taste
Salsa

Directions

Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies on the bottom of an 11-in. x 7-in. x 1-1/2-in. baking dish. Top with cheeses. In a bowl, beat eggs; add milk and biscuit mix. Blend well; pour over cheese. Sprinkle with salt. Bake at 325 degrees F for 50-55 minutes or until golden brown. Serve with salsa.