Chili Relleno Casserole
Serving Size : 1
Ingredients for prepare Chili Relleno Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | eggs |
| 1 1/2 | cups | milk |
| 2 | tablespoons | all purpose flour |
| 1/2 | teaspoon | pepper |
| 1/4 | teaspoon | salt |
| 3 | 7 ounce cans | whole green chilies - split open |
| 4 | cups | shredded cheddar - (about 1 pound) |
| 4 | cups | shredded Monterey Jack - (about 1 pound) |
recipe Chili Relleno Casserole
Lightly grease 9x13-inch glass baking dish. Beat first
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5 ingredients in medium bowl to blend. Arrange chilies from 1 can in
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prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture
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over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead.
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Cover and refrigerate.) Preheat oven to 350F. Bake until casserole is slightly puffed in center and golden brown on edges,
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about 45 minutes. Cool 20 minutes and serve. Serves 8. Bon Appetit December 1990
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