The Pioneer Woman Tasty Kitchen
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Lazy Chiles Rellenos

3.75 Mitt(s) 4 Rating(s)4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5

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Level: Easy

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Description

A delicious, easy, and versatile dish that you can eat for breakfast, lunch, or dinner!

Ingredients

  • 8 whole Roasted, Peeled, And Seeded Green Chiles
  • 1-½ cup Monterey Jack Cheese, Grated
  • 5 whole Large Eggs
  • 2 cups Whole Milk
  • Salt And Black Pepper To Taste
  • ½ teaspoons Paprika
  • ¼ teaspoons Cayenne Pepper

Preparation

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly.
Cut into squares and serve with warm corn tortillas!

11 Comments

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gigigardens on 7.15.2010

This sounds great. I wonder if the reviewers who had trouble with the dish turning out watery used canned chiles? Just curious because in the ingredient list it sounds like the recipe actually calls for fresh (non-canned) roasted chiles.

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katiemarie on 6.14.2010

I forgot to say in my review… this does not serve 9 as a main dish. I’d say 4, and not generously.

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yummytummies on 1.24.2010

My mom is from California and chili Rellenos were a must have whenever we went on vacation when I was a little girl. These are so much simpler then the real chili rellenos and taste just as good. Mine fit perfect in a 9×13 (especially double layered – not too thin at all). and they weren’t too watery either. Thanks for this simple and great recipe!!

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bedybaby on 12.2.2009

Very Very Tastye! The hubbs loved it, only problem is i didn’t have a clean 9×13 so i out it in a small deep dish…don’t do that. It took a while too cook and they came out more like scrambled eggs. whoops! live and learn.

4 Reviews

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Katie on 9.3.2016

I followed the directions exactly and it turned out very wet. Slices did not hold their shape. I didn’t intend to serve it with corn tortillas but I pretty much had to because the consistency was like slop. The flavor was good (I added a little bit of sauteed onions and garlic) but the consistency was ultimately not nice enough for me to make again. My boyfriend and I finished our plate but we will not be making again, unfortunately.

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keric on 9.23.2012

These were super yummy. My New Mexican born-and-raised extended family really enjoyed them. I think some of the reviewers must have added the water to the recipe, instead of to the rimmed baking dish that the pan is set in?? This recipe was so much easier than making real chile rellenos…although those are always good!

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bedybaby on 9.7.2011

I made this for the second time and i added about 1/4 cup of bisquick and left out the water and it came out great! The hubbs loved it and instead of using canned green chili, i found some fresh ones at the store i roasted, peeled and seeded. Lot’s of work, but it was really worth it. I’m from New Mexico and we take our green chili seriously!!

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katiemarie on 6.14.2010

Like most reviewers stated, this comes out very wet. Water would just pour out into the hole where you cut out a slice. Admittedly, I did use diced chiles instead of whole chiles, and I did not drain them (I tried to, but they were so thick, almost like a chile mash, that I couldn’t). I used one 4 ounce can, and 3 home-roasted jalapenos. I would try again and either reduce the milk or increase the eggs (probably to 8 for 2 cups of milk and undrained chiles). It was also a bit bland. I’d consider amping up the taste with some garlic or sauteed shallots, but I’d want to conquer the wateriness issue first. Perhaps subbing cheddar for MJ would also up the taste.

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