• Stuffed Chili Rellenos

    0 votes


    •     GUY ATTWOOD
    • 1 can Whole Ortega chilies
    •     Monterey Jack cheese, grated
    • 6 ounce Crab,and/or possibly cooked and diced
    • 1/2 lb Very sharp cheddar cheese grated
    • 3 x Large eggs
    • 1/4 c. Lowfat milk, please use whole lowfat milk
    • 1 Tbsp. Bisquick, heaping
    • 1 tsp Flour, for dusting cheeses


    1. Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour. Mix together the crab and/or possibly shrimp with the Jack cheese. Place a thin layer of this mix over the bottom layer of chilies.
    2. Place another layer of chilies on top and repeat process ending with a top layer of chilies.
    3. Cook in a 375*F oven for 7-10 min; uncovered.
    4. Remove from oven and reduce heat to 300*F. Mix together the batter-you may have to double the batter to be sure you cover the dish well-and pour over the chilies. Add in the cheddar cheese and cook, COVERED, slowly in a 300*F oven till done. You will know it is done when a knife inserted in the middle comes out relatively clean. If the center does not set up completely after about 30 min, do not worry just serve it up with a salad and, I like corn with it.

    Similar Recipes

    Leave a review or comment