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Sheryl Jones: "Turned out great was easy to make I think next ti…" Read More
7Ingredients
65Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 26 oz. green chiles (roasted and peeled, or use about 24 roasted and peeled green chiles.)
- 4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
- 1/2 cup sliced green onions (very thinly)
- 5 eggs
- 1/2 cup low fat milk (or fat-free)
- 1/2 tsp. ground cumin
- 1/2 tsp. chile powder (I used ground Ancho chile powder from Penzeys)
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Reviews(6)
Sheryl Jones 5 years ago
Turned out great was easy to make I think next time just to spice it up a little I’ll use some pepper jack cheese in it
Teresa Santiago 6 years ago
AMAZIN!!! Home grown pablanos, pepper jack, and homemade chili powder, sooooo good. you should make this!
Linda Lasserre 6 years ago
Very tasty and pretty darn easy. If you’re gluten free and miss chili rellenos, you should try this
Emilie Doan 6 years ago
Casserole turned out great! I added a can of drained Rotel split between each layer and it added a really good flavor and heartiness to the dish.
Stacey Moran 6 years ago
Turned out great! Definitely going to make this again. Super simple to make & so tasty!
Jeff Olson 7 years ago
I improvised since the recipe is called chile rellenos but called for green chiles in a can 😖 (not the same) I roasted 10 poblanos and layered them with cheese and tomatoes and also a little quinoa but I used the egg mix and added garlic and pepper and it turned out great