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Showing 1-4 of 4
By Amy Stocky
on May 16, 2003
I had a bunch of fresh poblano peppers and didn't know what to do with them. I tried this casserole and loved it! With the fresh roasted peppers and a few jalepenos for extra spice, it was FANTASTIC! This is definitely joining my regular rotation. Thank you, check out some of my recipes at www.tvisgod.com.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 06, 2003
By Miss Annie
on April 01, 2005
This is an easy dish to make. The directions were very clear and easy to follow. We loved the egg and chile flavor. I did NOT use canned chiles, but used some frozen, whole, New Mexico chiles. I left the chiles whole and just layered them with cheese between layers of chiles and cheese on top. Baked them 45 minutes and the casserole was golden brown on top. I served this with homemade picante sauce. An excellent recipe, Barb! Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 02, 2004
This wasn't what I expected for a chile releno dish. It was more of an egg casserole with cheese and peppers~ I was expecting less egg and more chile pepper taste. I did like it better the second day when it was more firm (after being refridgerated overnight). I think it could work as a breakfast casserole.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (102 g)
Servings Per Recipe: 6