The Pioneer Woman Tasty Kitchen
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Hominy Chiles Rellenos

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Level: Easy

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Description

This easy pepper dish takes the taste of the southwest to the table!

Ingredients

  • 27 ounces, weight Canned Whole Green Chilies, Drained
  • 8 ounces, weight Chunk Of Monterey Jack Cheese
  • 15 ounces, weight Canned Hominy, Drained
  • 1 cup Shredded Cheddar Cheese
  • 3  Eggs
  • ¼ cups Flour
  • ¾ cups Milk
  • ¼ teaspoons Salt
  • Black Pepper To Taste
  • 2 drops Hot Pepper Sauce, More To Taste
  • 1 Tablespoon Fresh Parsley, Finely Minced
  • Sour Creme, Optional
  • Salsa (optional)
  • Tortilla Chips (optional)

Preparation

Preheat oven to 350 F.

Spread the chilies on paper towels to drain. Take extra paper towels and blot the top of the peppers. Count your chilies, and then cut the Monterey jack cheese into hunks cutting the short way of the cheese brick, so that you have an even number of each.

In most cases, the chilies have been pre-sliced but if not, cut down one side of each chile (cut lengthwise and don’t cut the other side—you just want to be able to open it up). Or you can just slip the cheese into the un-cut chile. Don’t worry about the seeds unless you are using the hot chilies and you don’t want to set fire to your mouth. If that’s the case, remove the seeds.

Slip a strip of Monterey jack cheese into each chile (fold them closed if you cut them) and lay them side-by-side in a greased 9×13 baking dish. Sprinkle the drained hominy over the chilies. Sprinkle the shredded cheese over the hominy.

In a medium size bowl, beat the eggs, then add the flour. Beat together until smooth. Add the milk, salt, pepper, and hot sauce. Beat thoroughly and pour the egg mixture over the chilies. Bake, uncovered, for 45 minutes or until a knife inserted into casserole comes out clean.

Serve garnished with the parsley with a dollop of sour cream, salsa, and tortilla chips on the side!

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