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At any given potluck, there may be a memorable dish which prompts requests for the recipe. Here’s the latest:

Chili Rellenos


  • 4 (4 ounce) cans whole green chile peppers, drained
  • 2 lb shredded Pepper Jack cheese, divided
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • salt and pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange 2 cans of the chile peppers on the bottom of a 9X13 inch baking dish. Sprinkle with half the cheese. Add the next 2 cans of chile peppers and top with the remaining cheese.
  3. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

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