I’m all about saving time these days. These are a lazy version of chiles rellenos, but nonetheless, equally delicious. Enjoy!   Ingredients:    2 whole, peeled, seeded green poblanos   ½ cup cheddar cheese, grated   3 whole extra large eggs   2/3 cup of 2% milk   ½ medium  onion, sliced   ½ teaspoon of  Everyday Seasoning   (Trader Joe’s product with sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika)    ¼ teaspoon Cayenne pepper (optional)    Instructions:   Preheat oven to 325 degrees.   Cut chiles in 2-3" pieces. Add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.   Top chiles with the sliced onions.  Add grated cheese.  Mix together eggs, milk, and seasoning. Pour egg mixture all over the top.  Bake for 40-45 minutes, or until slightly golden.  Voila! Cut into squares and serve with corn tortillas, side salad, or on it’s own. This meal is great for breakfast, lunch, or dinner!      Recipe slightly tweaked from  The Pioneer Woman. 

I’m all about saving time these days. These are a lazy version of chiles rellenos, but nonetheless, equally delicious. Enjoy!

Ingredients:

  • 2 whole, peeled, seeded green poblanos 
  • ½ cup cheddar cheese, grated
  • 3 whole extra large eggs
  • 2/3 cup of 2% milk 
  • ½ medium  onion, sliced
  • ½ teaspoon of Everyday Seasoning (Trader Joe’s product with sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika)
  • ¼ teaspoon Cayenne pepper (optional)

Instructions:

Preheat oven to 325 degrees.

  1. Cut chiles in 2-3" pieces. Add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
  2. Top chiles with the sliced onions.
  3. Add grated cheese.
  4. Mix together eggs, milk, and seasoning. Pour egg mixture all over the top.
  5. Bake for 40-45 minutes, or until slightly golden.
  6. Voila! Cut into squares and serve with corn tortillas, side salad, or on it’s own. This meal is great for breakfast, lunch, or dinner! 

Recipe slightly tweaked from The Pioneer Woman.