Sues Chili Relleno Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From my mother-in-law Ingredients:
4 eggs |
1 1/2 cups milk |
2 tbsp all purpose flour |
1/2 tsp pepper |
1/4 tsp salt |
12 fresh or 2 7- oz cans whole green chilies, split open |
4 cups shredded cheddar cheese (about 1 pound) |
4 cups shredded monterey jack cheese (about 1 pound) |
2 cups cilantro or shredded lettuce |
3 tomatoes, diced |
sour cream or crumbling cheese |
1 12 oz can refried beans |
1 onion, diced |
Directions:
1. Lightly grease a 9 x 13 glass baking dish.
2. Beat the first 5 ingredients in a medium bowl to blend.
3. Arrange chilies from one can in the bottom of the baking dish, completely covering the bottom.
4. Sprinkle with 1/3 of the cheese mixture.
5. Pour egg mixture over the cheese.
6. Repeat layering twice.
7. Let stand 30 minutes.
8. (Can be prepared 1 day ahead-covered and refrigerated)
9. Preheat oven to 350 degrees.
10. Bake until casserole is slightly puffed in the center and golden brown on the edges (about 45 min)
11. Let cool for 20 min and serve.
12. Fry onion and beans together. Or use fresh diced onion as topping along with tomato and cilantro and cheese.
13. Serves with beans.
14. I added sides of shredded lettuce, diced tomatoes, sour cream and refried beans.
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