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Chiles Rellenos Casserole

Veggie.Lover's picture
  Canned whole green chili peppers 14 Ounce (2 Cans, 7 Ounce Each)
  Shredded sharp cheddar cheese 12 Ounce (3 Cups)
  Green onions and tops 4 , thinly sliced
  Shredded mozzarella cheese 12 Ounce (3 Cups)
  Eggs 6
  Milk 3 Cup (48 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Green chili salsa 14 Ounce (2 Cans, 7 Ounce Each)

Split chili peppers lengthwise and remove seeds and pith.
Spread chilies in a single layer in a greased 9 by 13-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 325° 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Chiles Rellenos Casserole Recipe