Cheesy Chili Rellenos

Name: Cheesy Chili Rellenos
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 227 grams can tomato sauce; 2 eggs, lightly beaten; 79 milliliters all-purpose flour; 340 grams cans each) whole green chilies, drained; 237 milliliters half-and-half cream; 170 grams 1-1/2 cups shredded Monterey jack cheese; 170 grams 1-1/2 cups shredded cheddar cheese

Cheesy Chili Rellenos

Need a vegetarian main course? Cheesy Chili Rellenos could be an awesome recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 257 calories, 14g of protein, and 18g of fat. Head to the store and pick up tomato sauce, eggs, cheddar cheese, and a few other things to make it today. To use up the half & half cream you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It is perfect for The Super Bowl.

Instructions

Cut chilies open lengthwise. Rinse; removing seeds.

Ingredients you will need

Chili Pepper

Seeds

Place chilies on paper towels to drain.

Ingredients you will need

Chili Pepper

Equipment you will use

Paper Towels

Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.

Ingredients you will need

Cream

All Purpose Flour

Egg

Equipment you will use

Bowl

In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chilies and egg mixture. Repeat layers.

Ingredients you will need

Chili Pepper

Cheese

Egg

Equipment you will use

Baking Pan

Pour tomato sauce over the top; sprinkle with reserved cheese.

Ingredients you will need

Tomato Sauce

Cheese

Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean.

Equipment you will use

Oven

Knife

Let stand for 5 minutes before serving.

Equipment

Ingredients

Servings:

227grams

can tomato sauce 2

eggs, lightly beaten 79milliliters

all-purpose flour 340grams

cans each) whole green chilies, drained 237milliliters

half-and-half cream 170grams

1-1/2 cups shredded Monterey jack cheese 170grams

1-1/2 cups shredded cheddar cheese

Recommended wine: Cava, Shiraz, Grenache

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Torres Sangre de Toro Cava. It has 5 out of 5 stars and a bottle costs about 15 dollars.

Torres Sangre de Toro Cava

Pale yellow with fine and persistent perlage. Intense. Floral and fresh fruit aromas in perfect harmony with citrus and aniseed notes. Creamy bubbles, luscious and fresh.