Guest guest Posted April 7, 1999 Report Share Posted April 7, 1999 * Exported from MasterCook * Jiffy Chiles Rellenos Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Mexican/Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 oz.pkg. red beans & rice mix 2 7 oz. cans whole green chiles* 1 14.5oz.can Mexican-style stewed tomatoes 2 1/2 cups Monterey Jack or Mexican blend cheese -- shredded 1 teaspoon chili powder 4 scallions -- finely chopped 2 cups tortilla chips (plain or salsa flavored) -- crushed Preheat oven to 375 degrees. In a medium saucepan, prepare bean & rice mix according to package directions. Meanwhile, drain green chiles and rinse under running water. Carefully slit one side of each chile open. Layer stewed tomatoes on bottom of a shallow 2 1/2 qt. baking dish. Stuff each chile with about 2 tablespoons of cooked bean & rice mixture. Set chiles on top of stewed tomatoes. Top with half the cheese. Sprinkle with chili powder and scallions. Top with remaining cheese and crushed tortilla chips and a little more chili powder, if desired. Bake 20-25 minutes until cheese is melted and casserole is bubbly. - - - - - - - - - - - - - - - - - - NOTES : I have never been able to find 7 oz. cans of whole green chiles, so I use 3 or 4 of the 4 oz. cans. Be sure you don't pick up the " chopped " green chiles (I've done this!). Quote Link to comment Share on other sites More sharing options...
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