Recipes From Living the American Backwoods Cabin Life

Hominy Chiles Rellenos

This easy dish brings the taste of the southwest to the table. Packed full of whole green chiles stuffed with Monterey Jack cheese chunks, and then covered with hominy and a cup of shredded cheddar cheese are sure to please those that like a bit of bite with their cheese. Serve this "quiche/casserole" as a side dish or as the main course. 

Note: Hominy is fancy corn with a coarser, thicker, drier lining than regular whole kernel corn. If you prefer whole kernel corn, go ahead and substitute that.

Ingredient List:
1 - 27 oz. can Whole Green Chiles, Mild or Medium or Hot (I use mild.)
1 - 15 oz. can Hominy
1 - 8 oz. hunk of Monterey Jack cheese, cut into chunks the short way of the brick
1 cup shredded cheddar cheese
3 eggs
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt
Black pepper to taste
2-4 drops hot pepper sauce
1 tablespoon finely minced fresh cilantro
sour creme (optional)
salsa (optional)
tortilla chips (optional)

Start with a 27 oz. can of Whole Green Chiles. I bought the mild kind, but if you want more kick, go a little hotter! Drain, then spread the chiles on paper towel, and blot the tops with more paper towel to get the dampness off. Don't worry about the seeds unless you are using the hot chiles and you don't want to set fire to your mouth.

Count your blessings, and then your chiles, and then cut the Monterey Jack cheese into hunks cutting the short way of the cheese brick. I had to put two chiles aside to use at a later date as I didn't have enough cheese to go around. 

In most cases, the chiles have been presliced.

You can either open them and insert the cheese, then close them back up, or...

...insert the cheese without opening the chiles.

Continue with the rest...

...then line them up in a greased 9x13 casserole pan.

Drain the hominy, then sprinkle over the chiles.

Sprinkle the shredded cheese over the hominy.

Whisk, whisk, whisk, or beat the eggs; add the flour and beat until smooth.

Add the milk, salt, pepper, and pepper sauce. Beat thoroughly.

Pour the egg mixture over the chiles.

Sprinkle the finely minced fresh cilantro over the top.

Bake, uncovered, for 45 minutes or until knife insert test comes out clean.


And if you want, top with a dollop of sour creme and salsa. Serve with tortilla chips on the side!

Or sprinkle on some black olives!

Or serve as a side dish with pork!

Muchas Grasias!

I get so excited...

Here's the Printable Recipe.

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