Chiles Rellenos – Margaret Storey

Chiles Rellenos – Margaret Storey

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  • Remove seeds and pith from 1-4 oz. can whole California green chilies – or parboil whole green peppers. Cut ¼-⅓ lb. jack cheese into large hunks and divide evenly among chilies – stuffing cheese inside each chili. Butter a 1 ½ qt. casserole and arrange chilies side by side.

  • Beat 4 eggs until thick and foamy. Add ⅓ cup milk, ½ cup flour (unsifted), ½ t. baking powder. Beat until smooth.


Pour egg batter over chilies. Sprinkle with 1 cup shredded sharp cheddar cheese. Bake, uncovered – 375 degrees – 30 minutes or until casserole is puffed and appears set when shaken. Serve with hot sauce


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