Chiles Rellenos Casserole

Recipe Ingredients

2		Whole green chili peppers*
3 cups	438g / 15oz	Sharp cheddar cheese**
4		Green onions - sliced
3 cups	438g / 15oz	Shredded mozzarella cheese
6		Eggs
4 cups	948ml	Milk
3/4 cup	46g / 1.6oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2		Green chili salsa

Recipe Instructions

* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth.

Pour over chilies and cheese. Bake in a 325F oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Source:
Sunset Magazine, February 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.