Best Mom Pats Chiles Rellenos Recipes

Mom Pat's Chiles Rellenos image

Provided by Dienia B.

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

6 eggs, separated
1 (4 ounce) can whole Ortega green chilies
3/4 cup grated monterey jack cheese
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 cup oil
1/2 cup salsa

Steps:

Separate the eggs. Beat the egg whites until stiff.
Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
Stuff about 1/4 cup of cheese inside chilies.
Beat egg yolks in a separate bowl with salt and pepper.
Fold yolks into the beaten egg whites gently.
Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
Repeat with remaining chilies.
Pour remaining eggs over all.
Brown lightly (watch so you don't scorch eggs)and turn over.
Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
Can serve with salsa on top.

Pat's Chiles Rellenos Squares image

Provided by SharleneW

Categories Cheese

Time 1h

Yield 48 serving(s)

Number Of Ingredients 9

2 (7 ounce) cans ortega diced green chilies
1 lb grated longhorn cheese (or 1 lb cheddar cheese or 1 lb tillamook cheese)
1 lb grated monterey jack cheese
1 (13 ounce) can low-fat evaporated milk
3 tablespoons flour
4 whole eggs
sliced black olives (optional)
fresh tomato (optional)
picante sauce (optional)

Steps:

Combine all ingredients, mixing well.
Pour into a 9 x 13-inch casserole dish.
Bake 50 to 60 minutes at 325°F.
Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.