Sues Chili Relleno Casserole
From jena 14 years agoIngredients
- 4 eggs shopping list
- 1 1/2 cups milk shopping list
- 2 Tbsp all purpose flour shopping list
- 1/2 tsp pepper shopping list
- 1/4 tsp salt shopping list
- 12 fresh or 2 7- oz cans whole green chilies, split open shopping list
- 4 cups shredded cheddar cheese (about 1 pound) shopping list
- 4 cups shredded monterey jack cheese (about 1 pound) shopping list
- 2 cups cilantro or shredded lettuce shopping list
- 3 tomatoes, diced shopping list
- sour cream or crumbling cheese shopping list
- 1 12 oz can refried beans shopping list
- 1 onion, diced shopping list
How to make it
- Lightly grease a 9 x 13 glass baking dish.
- Beat the first 5 ingredients in a medium bowl to blend.
- Arrange chilies from one can in the bottom of the baking dish, completely covering the bottom.
- Sprinkle with 1/3 of the cheese mixture.
- Pour egg mixture over the cheese.
- Repeat layering twice.
- Let stand 30 minutes.
- (Can be prepared 1 day ahead-covered and refrigerated)
- Preheat oven to 350 degrees.
- Bake until casserole is slightly puffed in the center and golden brown on the edges (about 45 min)
- Let cool for 20 min and serve.
- Fry onion and beans together. Or use fresh diced onion as topping along with tomato and cilantro and cheese.
- Serves with beans.
- I added sides of shredded lettuce, diced tomatoes, sour cream and refried beans.
The Rating
Reviewed by 12 people-
~HELLO~
I really like the way this "5"FORK!!!!! recipe
is prepared! the ingredients are some of my
'Favs'~ I look forward to making it this
week-end to take to a 'Brunch'~
Thanks for sharing~
~*~mjcmcook~*~
I adde...moremjcmcook in Beach City loved it -
YUMMY luv the flavor combo here am a {Pepper-jack cheese fan} wow! great post thanks high5
momo_55grandma in Mountianview loved it -
Sounds great!
Valerievalinkenmore in Malott loved it
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