We love chile rellenos and I have figured out a way to make them that doesn’t require they be deep fried in oil, which I think makes it more heart friendly as well and I suppose if you used reduced fat cheese it would be even better for your heart.
1 large can of whole mild green chiles, drained
1 slice of cheese for every two chiles, 1 medium cheddar and 1 monterey jack about 1/2 x 3 inches and about 1/4 inch thick
2 C salsa
Pre heat oven to 350* Use a 9 x 13 pan for a family or for a cruising couple use a 9 x 9 pan and only about half the chiles.
Insert one stick of each type of cheese into the whole green chile and place in pan in a single layer. Once all the chiles are in the pan spoon the salsa over the top and spread evenly.
Bake about 30 minutes or until the cheese is melted and bubbly.
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