Preparation time is less than 15 minutes and baking time is 1 hour. The ingredients you will need are:
Preheat oven 350 degrees
I stuff cream cheese in the chiles that line the sides, but this is optional.
Just slice open the chile and place a thin layer of cream cheese inside; then fold closed the chile and place along the sides of the pan
Next add the grated cheese into the pan.
In mixing bowl beat for 2 minutes:
I add a couple more stuffed chiles on top, but it is not necessary. Bake 1 hour. It will get 'poofy', like a souffle. And when taken out of the oven it will shrink somewhat. Let it rest for 10 minutes before cutting. 
**some cheeses will produce more oil than others. If you use an exceptionally oily one, either lay a sheet of foil under your oven rack to catch the oily drippings or reduce the amount of cheese.
anaheim (green) chiles-roasted and peeled --canned whole green chiles will work, too!
1/4-1/2 lb of grated cheese-your choice-I've used colby, cheddar, sharp cheddar, and jack**
6 eggs
1 and 1/2 cups milk-fresh OR canned evaporated will work
1/2 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon season salt
*optional-cream cheese
Preheat oven 350 degreesButter/grease 8 in round baking dish.
I stuff cream cheese in the chiles that line the sides, but this is optional.
Just slice open the chile and place a thin layer of cream cheese inside; then fold closed the chile and place along the sides of the pan Next add the grated cheese into the pan. In mixing bowl beat for 2 minutes:the eggs, milk, flour, garlic, and salt.
Pour this mixture over the cheese and chiles already in the pan.
I add a couple more stuffed chiles on top, but it is not necessary. Bake 1 hour. It will get 'poofy', like a souffle. And when taken out of the oven it will shrink somewhat. Let it rest for 10 minutes before cutting. **some cheeses will produce more oil than others. If you use an exceptionally oily one, either lay a sheet of foil under your oven rack to catch the oily drippings or reduce the amount of cheese.Now I know this is not what a chile relleno looks like but believe me the flavor is all there in this scrambled egg pie/quiche version. PLUS you didn't have to spend hours slaving over the stove.
I have served this with avocado slices, guacamole, and cottage cheese. I've also heard that beans are excellent with this.
Enjoy!
And until next time,(and who knows how long that could be with the way these peppers are begging to be harvested weekly)...next on my list is jalapeno peppers. Wait til you see the size of some of these jalapenos!
XOXXOXOXOXO
Cindi
Cindi
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