Ribeye W/ Chili Relenos

Ribeye W/ Chili Relenos.

2 cups milk 

5 whole large eggs

½ tsp paprika

½ tsp cumin

¼ tsp cayenne

Salt and pepper

12-14 wholes roasted, peeled, and seeded green chiles- (use Marisol for hot and Anaheim for mild)

2 cups Mexican blend cheese or Monterey Jack

1 lb browned, crumbled fully cooked pork breakfast sausage, hot or mild

Fresh tortillas, warmed up

Preheat oven to 325 degrees.  Mix together milk, eggs, paprika, cumin, and cayenne and sprinkle with salt and pepper.  Cut the chiles in half and add a single layer to the bottom of a 9×13 pan.  Top with half the Mexican blend cheese and sausage.  Place another layer of chiles and cheese and sausage.  Pour egg mixture over the top.  Place baking dish into a rimmed baking sheet and put in the oven.  Slowly pour in ½ inch of water into the rimmed baking sheet.  Bake until completely set, 45 minutes to an hour.  

Place a warmed fresh tortilla on the plate and then put a square of chile rellenos on top.  

Note: If some members of your  household do not like hot chiles, make one side of the rellenos dish with mild chiles and the other side with hot chiles, or use two 8×8 baking dishes.  

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