Chile Rellenos Casserole

"I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 450.
  • Quarter the peppers and remove seeds, stems, and veins.
  • Immerse peppers into boiling water for 3 minutes and drain.
  • Invert peppers onto paper towels to drain well.
  • Place the peppers in a well-greased 2-quart square baking dish.
  • Top with 1 cup cheese.
  • In a medium bowl combine eggs and milk.
  • Add flour, baking powder, cayenne pepper, and salt.
  • Beat until smooth with a rotary beater.
  • Pour egg mixture over peppers and cheese.
  • Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
  • Sprinkle with 1/2 cup cheese.
  • Let stand about 5 minutes or until cheese melts.
  • If desired, serve with picante sauce or sour cream.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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