We love Chili Rellenos’ at a restaurant. I wanted to make a dish that was reasonably easy to prepare on a weeknight after work, but still had that same great flavor as those great “eat out” meals. This dish works quite well and can actually be prepared ahead of time and either frozen or stored in the refrigerator for a couple (2) of days Serve with a simple butter lettuce salad.
Ingredients
• 1 4-ounce cans chopped green chili peppers, drained
• 2 large Poblano peppers – seeded and cut into strips
• 1 pound chicken meat – cooked and shredded
• ¾ cup shredded Monterey Jack cheese
• ¾ cup shredded Sharp cheddar cheese
• 4 eggs
• 1/3 cup all-purpose flour
• 1/3 cup milk
• Salsa (optional)
Directions
Preheat oven to 375 degrees. Arrange Poblano chili peppers in bottom of lightly greased 2-quart baking dish. Spread chicken evenly among chili peppers; sprinkle ½ cup cheddar and ½ cup Monterey Jack cheese over chicken-filled chili peppers.
In a medium bowl beat together eggs, flour, chopped chili’s, and milk. Pour egg mixture evenly over chili peppers.
Bake 2-quart baking dish for 25 to 30 minutes or until golden and a knife inserted near center(s) comes out clean. Spread remaining cheese on top and put back in oven until melted. Let stand for 5 minutes before serving. Serve with salsa, if desired. Makes 4 entree sized servings.
No comments:
Post a Comment