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Chili Rellenos Casserole

Ingredients

  • 5 eggs
  • 1 3/4 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cans (7 ounce) whole green chilies, drained
  • 2 cups shredded Monterey Jack cheese , divided
  • 1 cup shredded cheddar cheese , divided
  • salsa and sour cream , for serving (optional)

Instructions

  • Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
  • In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
  • Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
  • Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
  • Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!