Recipe: Chiles Rellenos Jose

Have you guys used those Hungarian Hotwax peppers yet?

I used them this weekend in this dish and YUM-MY! I also happened to have some fresh farm eggs on hand, too.  Perfect for brunch!

I really liked it, but thought it could use a little….something. Maybe a little onion, or an herb? Play around with what you have on hand and let me know how it turns out!

Chiles Rellenos Jose


halved Hungarian Hotwax, Jalapeno or other hot or semi-hot peppers (enough to cover bottom of your baking dish. I used the uncommon 7X10)

Monterey Jack cheese, cut into strips. One for each half pepper.

5 large eggs

1/4 cup flour

1 1/4 cups milk

1/2 tsp. salt

1/2 to 1 cup shredded cheddar cheese (according to taste and # of peppers!)

1/2  tsp. paprika


Preheat oven to 350. Butter (or grease) your baking dish. Cut chiles lengthwise, seed and place onto baking dish. Place Monterey Jack slices in each pepper half. Sprinkle shredded cheddar over peppers.

Beat eggs and gradually add flour, milk and salt. Pour egg mixture over peppers and cheese.  Sprinkle with paprika.

Bake, uncovered, at 350 for 45 minutes.

Come to think of it, you may want to toss some biscuits in the oven, too!


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