LAZY CHILI RELLENOS

LAZY CHILI RELLENOS image

Yield 10 people

Number Of Ingredients 16

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LAZY COOK'S CHILIS RELLENOS
I love chili rellenos, and these are a super-fast way to achieve the same effect. Use either hot or mild chilis, or some of each.
Serves 10
1 1/2 cup Monterey Jack cheese, shredded (or a Jack/mozza blend)
2 cans (200 g) whole or diced green chilis
8 eggs, beaten
2 cups sour cream
1 tbsp. chili powder
diced tomatoes
black olives
Grease a 7x11-inch casserole.
Start with chilis and alternate layers of chilis and cheese, ending with cheese. (If using whole chilis, slice lengthwise and lay flat.)
Beat sour cream into eggs and add chili powder. Pour egg/sour cream mixture over the chilis and cheese.
Bake at 350° F for one hour or until top is golden brown.
Top with fresh diced tomatoes and black olives.
Goes well with chili and cornbread.

Steps:

LAZY COOK'S CHILIS RELLENOS I love chili rellenos, and these are a super-fast way to achieve the same effect. Use either hot or mild chilis, or some of each. Serves 10 1 1/2 cup Monterey Jack cheese, shredded (or a Jack/mozza blend) 2 cans (200 g) whole or diced green chilis 8 eggs, beaten 2 cups sour cream 1 tbsp. chili powder diced tomatoes black olives Grease a 7x11-inch casserole. Start with chilis and alternate layers of chilis and cheese, ending with cheese. (If using whole chilis, slice lengthwise and lay flat.) Beat sour cream into eggs and add chili powder. Pour egg/sour cream mixture over the chilis and cheese. Bake at 350° F for one hour or until top is golden brown. Top with fresh diced tomatoes and black olives. Goes well with chili and cornbread.