CHILE RELLENO SQUARES- BREAKFAST VERSION

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chile Relleno Squares- Breakfast Version image

A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.

Provided by kda949

Categories     One Dish Meal

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

10 eggs
16 ounces cottage cheese
1 lb grated monterey jack cheese (about 2 cups??)
1/2 cup flour
1 teaspoon baking powder
2 (7 ounce) cans diced green chilies
1/2 cup butter (I would not substitute with margarine)

Steps:

  • In a 13x9 in baking dish, place the stick of butter.
  • Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
  • Meanwhile, beat eggs in a large bowl.
  • Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
  • Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
  • Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
  • Optional- serve with sour cream and salsa.

There are no comments yet!