Made this great Chili Relleno Casserole. It tasted great, but after looking at the photos, they didn’t do it justice. Here is the recipe, worth trying it out. Would feed a pretty good size family, we had lots of extras.
Chili Relleno Casserole Recipe
2 cans (7oz each) whole green chili peppers
3 cups shredded sharp cheddar cheese
4 green onions – sliced
3 cups mozzarella cheese – shredded
6 eggs
4 cups milk
3/4 cup all purpose flour
1/4 teaspoon salt
2 cans – 7 oz each green chili salsa
Split chili peppers length wise. Remove seeds and pith. Spread in a single layer in a greased 9×13″ baking dish.
Sprinkle cheddar cheese, onions, 1 1/2 cups of the mozzarella cheese over chilis
In a bowl beat eggs, milk, flour and salt together until smooth
Pour over chilies and cheese. Bake at 325 degrees for 50 minutes or until knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1 1/2 cups mozzarella cheese. Sprinkle over casserole.
Return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Serve with refried beans, warm tortillas and salad.
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