Name: Chili Relleno Casserole
Yield: Serves 8
Ingredients: 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)

This makes a great dish for brunch or lunch.

Recipe information

Yield
Serves 8

Ingredients

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)

Preparation

Step 1
Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can 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 1 day ahead. Cover and refrigerate.)
Step 2
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

TagsCasserole Chile Vegetable Cheddar Cheese Dairy Monterey Jack Main Side Brunch Lunch Nut Free Vegetarian Easy Oven Bake Bon Appétit

Recipe notes

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