How to make it

  • Combine tomatoes, onion and garlic in blender ; puree. Heat oil in medium saucepan over medium-low heat. Add tomato mixture; cook 10 minutes. Add broth, chopped chiles, cloves and cinnamon. Cover and simmer gently 15 minutes. Keep warm until ready for use.
  • Preheat oven to 350F. Lightly spray 13x9 inch baking dish with nonstick cooking spray.
  • Cut slit in side of each whole chile; your choice to remove the seeds. Pat dry. Place 1 cheese stick in each chile. Place stuffed chiles in single layer in prepared dish. Pour beaten eggs over chiles.
  • Bake about 30 minutes or until eggs are set and casserole browns and puffs. Cut lengthwise into 6 slices, each containing 1 whole stuffed chile. Top each serving with warm tomato salsa.

Reviews & Comments 5

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  • mrsfussypants 11 years ago
    yesssss! I love chile rellenos, and this is going on the menu this week at our house! Thanks
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  • sosousme 12 years ago
    Looks like Brunch...good post. Thanks
    Cheers - LindySez aka SoSousMe
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    " It was excellent "
    snowcat17 ate it and said...
    That's my girl!... Seeds are good for ya:)..I don't remove either.. the more 'heat' the better.. going in my 'Hot to Trot' recipe file:) HIGH FIVE FORKS!!!
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    " It was excellent "
    cuzpat ate it and said...
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    " It was excellent "
    tablescape ate it and said...
    This looks like it's pared down for good dining. Thanks so much for this recipe. i know it will be one of my husband's favorites. Thanks so much for sharing it. A 5 from me.
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