Lazy Chiles Rellenos the perfect recipe for my husband!!! I honestly thought I would never get a perfect score from my husband but I finally got it! Chile Rellenos are one of my favorite things to get at a Mexican restaurant but I have never tried to make it because it seems like so much work. This was the perfect option for me because it was so easy. So here is to one of the best breakfasts ever! Lazy Chiles Rellenos on page 24 of the Pioneer Woman Dinnertime Cookbook.
Lazy Chile Rellenos
Delicious Scale- 10 out of 10
Husband Delicious Scale- 10 out of 10
Prep Time- 1 hour
Clean up- a bowl and baking pan so easy
You start with roasting your Chiles. I do this over my gas stove and just burn the Chiles on top. As soon as the skin is completely charred put them in a zip lock bag for 10 minutes.
This helps steam the skin off so you can scrape it off easier using a knife. I decided to use poblanos but you can also use green Chiles. From here its just like making quiche you layer Monterey jack cheese with an egg and milk mixture.
Now make sure you put the baking pan on a sheet pan and pour in some water when you bake. This keeps it from burning on the sides. Cook for 40 minutes at 325.
This was incredibly delicious the combination of spicy and creamy from the eggs had me dying for more. Thank goodness for self control or I think me and my husband could have finished the whole pan together.
I always try to think ahead with my recipes and use some of the same ingredients. I had left over roasted poblano and Monterey jack cheese so I decided to make Green Chile Chicken on page 272.
Green Chile Chicken
Delicious Scale- 8 out of 10
Husband Delicious Scale- 7 out of 10
Prep Time- 15 minutes because I already roasted the peppers
Clean up- one saute pan
This started ahead of time with a marinade for the chicken with olive oil, lime juice, chipotle peppers in adobo sauce, cumin, garlic, salt and pepper. Then saute the chicken and top it with the Chile and cheese until melty. I know Ree talks about loving spice all the time but holy cow this was spicy!!! Prepare yourself. Not to mention you top this with some homemade pico de Gallo (which I will tell you guys about tomorrow for some more mexican food)
I just served this with some squash because I was being lazy. This was delicious but a little too spicy for our family. Next time I’ll just cut back on the chipotle peppers.
On the plus side its beautiful. What’s everyone’s favorite Chile and way to cook it? Love to hear from you guys!