Chile Relleno Eggs with Stewed-Tomato Sauce

Serves: 5
Total Calories: 434


2 (4-ounce) cans whole green chilies, or 8 fresh roasted
2 cups grated Monterey Jack cheese, divided
6 eggs
1 tablespoon flour
2 cups milk
1/2 teaspoon nutmeg
1 1/2 tablespoons butter
Stewed-Tomato Sauce:
2 (16-ounce) cans stewed tomatoes
1 teaspoon garlic powder
1 teaspoon basil flakes
1 tablespoon parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice
2 tablespoons butter


Preheat oven to 325°. Slit each chile down one side and fill loosely with grated cheese, using one cup of cheese for all the chiles. Lay filled chiles in lightly buttered, oven-proof casserole dish or shallow bowl.

In separate bowl, beat eggs and flour, then mix in milk and nutmeg. When blended well, fold in remaining grated cheese. Pour egg mixture over filled chiles, dot with butter, and bake for 45 minutes to 1 hour, until top is bubbly and knife inserted near center comes out clean. To serve, spoon Stewed-Tomato Sauce over eggs.

Stewed-Tomato Sauce:
Combine all ingredients in a medium saucepan. Simmer over medium heat for 15–20 minutes, until heated through.

Nutritional Facts:

Serves: 5
Total Calories: 434
Calories from Fat: 249

This Chile Relleno Eggs with Stewed-Tomato Sauce recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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