Lazy Chiles Rellenos

By SMorrissey

The leftovers the next day were great. We had some avacado and chimichurri leftovers so we added some sour cream to make a chimichurri sauce and sprinkled avacado chunks.

Ingredients

• 2 cups whole milk
• 5 whole large eggs
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)or fresh roasted poblano and anaheim or roasted Hatch chili peppers
• 1 1/2 cups grated Monterey Jack
• Sliced Avacado
• Warm corn tortillas, for serving
• Top with sliced tomatoes (optional)

Details

Servings 9
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 325 degrees F.

Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.

Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top and Top with sliced tomatoes (optional).

Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of boiling water and bake until completely set, 35 to 45 minutes.

Cut into squares top with sliced avacado and serve with warm corn tortillas!