Russell’s Rellenos

Russell’s Rellenos

Course Breakfast, Lunch



  1. Pre heat oven to 400ºF
  2. Spray 9 x 13 baking dish.
  3. Rinse seeds from chiles carefully.
  4. Spread chiles in single layer on paper towels and pat dry.
  5. Slip strip of Monterey jack cheese into each chile.
  6. Beat eggs with mixture, gradually adding flour, beating until smooth.
  7. Add milk, salt, pepper, and red pepper sauce. Beat well.
  8. Arrange half of the stuffed chiles in baking dish and sprinkle with half of cheese and paprika.
  9. Repeat layers ending with cheese.
  10. Pour egg mixture over all.
  11. Bake uncovered, 30-40 minutes.
  12. Cut in squares.

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