Baked Chili Rellenos

2 cans (7 oz each) whole green chilies
1 cup mozzarella or Monterey Jack cheese, shredded
1/2 pound cooked turkey, thinly sliced or shredded
2 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
3 eggs
1/2 cup cheddar cheese, shredded
salsa, cilantro, black olives, etc optional

Preheat oven to 400 F. Lightly butter a 9×9 baking pan.

Drain canned chilies, slit one side and open chilies flat. Line the bottom of the baking dish with half
the opened chilies. Place sliced or shredded turkey over chilies, sprinkle with mozzarella cheese.
Arrange the remaining opened chilies over top of cheese.

To prevent lumps, gradually beat milk into the flour. Beat in salt and eggs. Pour mixture over top
of chilies. Gently lift corners of chilies to allow mixture to run underneath the stuffed chilies.

Bake uncovered for 20-25 minutes or until egg mixture is set through. Sprinkle with shredded
cheddar. Return to oven to allow cheese to melt. Serve hot – garnished with salsa, cilantro and
sliced black olives. Recipe serves 4.


Recipe maybe easily doubled and baked in a 9×13 pan for larger number of servings.

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