Ingredients

How to make it

  • Divide cheese evenly among the chilies, folding or tucking the cheese inside.
  • Butter 1 1/2 quart casserole and arrange chilies side by side in the bottom.
  • Beat eggs until thick and foamy and add milk, flour and baking powder.
  • Beat until smooth as possible.
  • Pour the egg batter over the chilies, moistening evenly the surface of all the chilies.
  • Sprinkle with 1 Cup of cheese.
  • Bake uncovered for about 30 minutes or until casserole is puffed and appears set.
  • Serve with salsa

Reviews & Comments 8

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    " It was excellent "
    notyourmomma ate it and said...
    Mark, you are simply a riot. I'll drop a dime, maybe two, just for the smile for the day. Have a good 'un. This looks delcious. And now I have to go rent the Depp movie, too.
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    " It was excellent "
    juels ate it and said...
    You are making me drool with this recipe! Sounds sooo goood!!!
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    " It was excellent "
    dooley ate it and said...
    I am also a huge Chilies Rellenos fan and make them often. Can't wait to dig into these! Great post, thanks! Dooley That's a 5!
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  • lovebreezy 5 years ago
    I read 'em too. I just don't catch all the references. Perhaps my age or repercussions of my youth. Good recipe Mark.
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    " It was excellent "
    bluewaterandsand ate it and said...
    She did not drop a dime in my cup either,lol. The recipe sounds wonderful!
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    " It was excellent "
    gagagrits ate it and said...
    OK I'm dropping a dime, I think I am the only one that reads the whole intro. Are you a musician? Anyway I love your recipe already saved and printed to do. Thanks Mark
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    " It was excellent "
    minitindel ate it and said...
    This is one of my very favorite meals love it mark yummy
    five
    i add 2 cheeses when i make it..... pepperjack cheese and cheddar or any other
    tink..the fairy princess spreading magical pixie dust on your great recipes lol
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    " It was excellent "
    leebear ate it and said...
    WOW - I LOVE IT - GOOD AND EASY!
    HIGH FIVE!!!
    CAROL LEE
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