Chile Relleno Casserole Family Favorite |
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Prep Time: 900 Minutes Cook Time: 60 Minutes |
Ready In: 960 Minutes Servings: 10 |
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This casserole is very easy to make. Every time I take it to a gathering, there is not any left and I am always asked for the recipe. I have had this recipe for many years. You can always add less cheese to cut down on the fat. Enjoy! Ingredients:
3 cups low-fat milk |
3 eggs |
1 cup bisquick |
1/4 teaspoon salt |
2 teaspoons chili powder |
1 teaspoon hot sauce |
4 cups of grated sharp cheddar cheese |
4 cups rated monterey jack cheese (i use pepper jack cheese) |
29 ounces whole green chilies, drained |
1/4 cup diced red peppers (optional garnish) or 1/4 cup green bell pepper (optional garnish) |
1/4 cup sliced green onion (garnish) (optional) |
4 ounces sliced black olives (garnish) (optional) |
1/2 cup chopped cilantro (garnish) (optional) |
8 ounces sour cream (garnish) (optional) |
Directions:
1. Lightly grease a 9x13x2 inch baking dish.
2. Mix and beat together the first 6 ingredients and sett aside.
3. Split green chilis, rinse & remove seeds. Drain and pat dry on paper towels.
4. Layer half of the chilis in the bottom of the baking dish.
5. Cover the chilis with half of the grated cheese.
6. Repeat the layers.
7. Pour milk egg mixture that you set aside evenly over casserole.
8. Bake in a 350 degree oven 50 to 60 minutes until puffed and golden brown.
9. Let stand 20 to 30 minutes before serving.
10. Top with toppings of your choice. I usually have them set on the side.
11. Salsa of your choice is an excellent topping for this casserole.
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