This recipe is so easy to make using canned ingredients. However, if you do not like to use canned foods there are substitutes that take just "a little more time." If you have "a little more time" you can roast peppers and use whole milk and half and half. Both recipes are below. The first recipe uses the canned ingredients and then second is the "a little more time" recipe.Serve with warm flour tortillas for breakfast or dinner. This recipe can be made in advance and warmed in the microwave.
Quick and Easy Chile Relleno Egg Dish
*three 4oz. cans whole mild green chiles rinsed and drained
1/2 cup cheddar cheese
1/2 cup Monterey jack cheese
5 oz cream cheese
2 T flour
*12 oz evaporated milk
6 large eggs
1/2 tsp ground cumin, garlic powder, and salt
1/4 tsp ground black pepper.
Heat oven to 350 degrees. Lightly grease an 8 X 8 baking dish. Halve chilies lengthwise; pat dry between paper towels. Cover bottom of prepared baking dish with half the chilies; sprinkle with half the cheese and cut 5 oz cream cheese in strips and lay on top of chilies and cheese. Repeat with remaining cheddar and Monterey cheese.
In medium bowl, whisk flour into 1/4 cup of evaporated milk, then whisk in remaining milk, eggs and spices until smooth. Pour over chilies and cheese. Bake for 40 minutes until brown on sides.
*A Little More Time
Follow the recipe above except replace the canned ingredients with:
6 Banana Peppers or Anaheim Peppers
tsp olive oil
3/4 whole milk
1/4 cup half and half
To replace canned peppers, slice and clean banana peppers. Coat in olive oil and roast in oven at 400 degrees for 10 minutes.Let cool. you and peel off skin or leave on.
To replace canned milk: mix 3/4 cup of whole milk with 1/4 cup half and half
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