Lazy Chili Rellenos

All the flavor of chile rellenos without the deep-frying, batter mixing, or grease spatters. Green chiles stuffed with strips of sharp cheddar, laid in a baking dish, and covered with a milk-and-egg custard that bakes into a puffy, golden blanket around each pepper.

Five ingredients. That’s it. Canned green chiles, sharp cheddar, milk, eggs, and salt. The “lazy” name is well earned. Seed the chiles, stuff with cheese strips, pour the custard over, and slide into the oven for 50 to 60 minutes.

The egg custard does the work of traditional relleno batter. It puffs in the oven, sets around each stuffed chile, and creates a tender, quiche-like structure that holds the melted cheese inside. The top turns golden brown and slightly crispy.

Sharp cheddar instead of the traditional Oaxaca or Monterey Jack gives these a bolder cheese flavor that stands up to the mild green chiles. Cut the cheese into strips that fit snugly inside each pepper.

Chef Tips

• Use whole canned green chiles, not diced. You need the intact shape to stuff.
• Beat the eggs and milk well for an even, smooth custard. Lumpy custard bakes unevenly.
• The dish is done when the custard is puffed and golden and a knife inserted in the center comes out clean.
• This holds well and can be made ahead, which makes it great for brunch or potlucks.

Variations

• Pepper jack: Use pepper jack cheese instead of cheddar for a creamier, spicier filling.
• With salsa: Spoon salsa over the top before baking for a saucier, more traditional flavor.
• Meat filling: Add shredded cooked chicken or seasoned ground beef alongside the cheese in each chile.