Lazy Chiles Rellenos
~ adapted from Ree Drummond ~
Pour 2 cups whole milk into 5 large eggs with seasonings of 1/2 teaspoon paprika, 1/4 teaspoon cayenne, salt and pepper–
whisk and briefly set aside. Line the bottom of a 9×13-inch oblong dish with sliced (canned) chilies, top with 3/4 cups grated Monterey Jack cheese; repeat with chilies and cheese amount.
pour milk-egg mixture over all, bake in a 325 degree oven for 40 to 45 minutes in a glazed stoneware dish or place filled baking dish in a rimmed baking sheet of 1/2-inch water and bake 35 to 45 minutes until firmly set.
Cut into squares; serve with warm tortillas.
If you’ve got a spicy palette, canned jalapenos for this is a bit hotter and every bit delicious for this recipe– my choice.
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