Chili Relleno Casserole by Epicurious.com
"I made this a little differently by putting a couple layers of Ro-Tel (tomatoes and hot peppers), and I topped with cheese. Good stuff. Serving size is estimated."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 4 eggs
- 1 1⁄2 cups milk
- 2 tablespoons flour
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 21 ounces green chilies, split open
- 4 cups shredded cheddar cheese
- 4 cups monterey jack cheese
directions
- Lightly grease 9x13 inch glass baking dish.
- Beat first 5 ingredients in medium bowl to blend.
- Arrange chilies in prepared dish, covering bottom completely.
- Sprinkle with 1/3 of each cheese. Repeat layering twice.
- Pour egg mixture over cheese.
- Let stand 30 minutes (can be prepared a day ahead). Cover and refrigerate.
- Preheat oven to 350.
- Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
- Cool 20 minutes and serve.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
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.
