by Sandy Kirby Quandt
This super simple gluten-free Chili Rellenos recipe is not only easy to prepare, it is delicious.
- 10 oz can whole green chilies
- 2 cups shredded Cheddar cheese
- 1/4 cup salsa, optional
- 1 egg
- 1/2 cup milk
- 1/4 cup gluten-free Bisquick
Preheat oven to 400 degrees F. Lightly grease 8″ X 8″ baking dish.
Open chili peppers lengthwise and remove seeds.
Lay chili peppers flat in baking dish, and sprinkle with shredded cheese. If desired, add salsa over cheese.
In mixing bowl, lightly beat egg with fork. Add milk and gluten-free Bisquick. Stir.
Pour mixture over peppers and cheese.
Bake 30 minutes, or until puffy and golden.
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