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weekend chile rellenos.

This is a breakfast recipe.

Or a brunch recipe.

Wait, actually you could serve it for lunch or dinner too.

And dessert (just kidding…that would be gross).

For the 4 of you who read this blog regularly, you know that I’m a big fan of subbing breakfast for lunch or dinner on occasion, and here’s why:

1.  Breakfast usually includes carbs and eggs, really a match made in heaven.

2.  Breakfast is often way easier to whip up.

3.  Breakfast is typically cheaper than dinner, which means you can then go on a hot date to a splurgy restaurant with your husband, guilt-free.

I love ordering chile rellenos when we go out because really what’s not to love with all that bready/cheesy/deep fried goodness?  But we can’t do that all the time so I make this recipe to satisfy my love for chile rellenos without falling off the eating-well wagon.

Just stack up your tortillas, chiles, cheese and egg mixture and pop in the oven.  And you can get everything ready ahead of time (even the night before if you’re serving for breakfast or brunch) so you can have a nice, leisurely morning…or if you live at our house and you still get up at 6:15 on Saturday mornings, well it’s just one less thing to think about.

Weekend (or Weeknight) Chile Rellenos

(serves eight)

What You’ll Need:

2 small cans diced chiles ($1.58 at $.79 per can)

1 cup shredded jack cheese ($2.50 at $4.99/lb)

4 corn tortillas, shredded ($.33 at $.99/dozen)

4 eggs ($.48 at $.12 per egg)

2 cups milk ($.82 at $3.29/half gallon)

salt and pepper

1/2 tsp. paprika (trace)

1/2 tsp. cayenne (trace)

Instructions:

Preheat oven to 350.

In a medium bowl whisk together eggs, milk, salt, pepper, paprika and cayenne.

Shred 2 tortillas and place in the bottom of a 9×13.  Yes, they won’t cover the whole bottom.  Then layer on top 1 can of chiles and half the cheese.  Pour half of the egg mixture on top.  Layer again with tortillas, chiles and cheese and finally top with the egg mixture.

Bake for 40-50 minutes until eggs are set.

Slice into squares and top with extra cheese, cilantro, avocado, etc.

If serving for breakfast, you can serve some wonderful coffee cake or muffins on the side.

If serving for dinner, perhaps top with chicken and serve with a salad.

TOTAL:  $5.72 or $.72 per serving.

Nutrition:

184 calories per serving

12 grams of fat

9 carbs

12 grams protein

1 gram of fiber

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7 Comments Post a comment
  1. I love this recipe! The leftovers were great, too. Will definitely make again!

    June 30, 2011
  2. I made this today! It was delicious and I have enough leftovers to take with me to work for breakfast for the next couple of days!!!!

    September 3, 2011
    • So glad you enjoyed it Krista!
      K

      September 4, 2011
  3. Katelyn #

    How do you feel about using flour vs. corn tortillas? Is there a difference or is it just preference?

    March 16, 2012
    • Hi Katelyn. My husband tries to eat gluten-free as often as he can which is why we use corn, but I’m sure flour would be great too!

      March 16, 2012
  4. Grace #

    Hi Kelly
    I recently found your blog and I LOVE it. I made the honey peanut chicken and lemony chicken and potatoes. Everything has been amazing! I was thinking of using the sauce from the stir fry for like a thai noodle salad. Add some heat , spaghetti noodles and serve cold or room temp? Anyway thank you! You are as great as a star on food network.

    Grace

    July 22, 2012
    • Yum! You go girl. Thanks for the feedback!

      July 22, 2012

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