Chile Relleno Casserole

Submitted by Debbie D.

"Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 (10 ounce) cans whole green chilies
• 8 ounces monterey jack cheese, grated
• 8 ounces sharp cheddar cheese, grated
• 5 eggs
• 3⁄4 cup milk (I used 2% reduced fat)
• 1⁄2 cup all-purpose flour
• 1 teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. Preheat oven to 350 °.
2. Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
3. Remove chilies from the first can. Use a sharp knife to slice down one side to “butterfly” them. Arrange them evenly across bottom of the baking dish (or skillet).
4. Sprinkle 1/3 of cheese over the top.
5. Open the second can of chilies and do the same butterflying them and layering them over the cheese.
6. Sprinkle ½ of remaining cheese over top of chilies.
7. Meanwhile, crack eggs into medium bowl.
8. Add milk, flour, oregano, paprika, salt and pepper.
9. Use a hand mixer to mix ingredients until well combined.
10. Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.

Reviews

[samuel]

I use a recipe like this with the exception that I cook it in a baking dish and use frozen roasted Hatch Green Chilies. For us chile lovers it is the lazy way to make chile rellenos. This recipe is easy to make and has a lot of flavor. Thank you for sharing.