"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geri Durban
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients needed:
lb canned whole green chilies, seeded and rinsed,
1 c. skim milk,
1/3 c. all-purpose flour,
2 eggs, lightly beaten,
3/4 lb. shredded cheddar cheese,

Directions:
Directions:
Preheat oven to 375 degrees. Dry chilies with paper towels. Whisk together milk, flour and eggs in a mixing bowl. Season with salt to taste. Place half the chilies in the bottom of an 8 x 8 (or smaller) baking dish. Sprinkle with half the cheese. Pour half the batter over the cheese. Repeat with remaining chilies, cheese and batter. Place in oven and bake 60 minutes.
Optional ingredients:
3/4 lb. recipe-ready crushed tomatoes
c. salsa
4 large tortillas, warm
Additional directions if optional ingredients are used:
Combine tomatoes and salsa in a bowl. Place above casserole in oven (chilies, cheese & batter) and bake for 30 minutes. Pour tomato/salsa mixture over casserole and bake another 30 minutes or until mixture is set.
Serve with tortillas.

Number Of Servings:
Number Of Servings:
4-6 Servings
Personal Notes:
Personal Notes:
Here is my recipe for Nikki & Josh's recipe book. It is in Microsoft Word. If you have any problems opening it, just let me know and I will mail you a copy.
(I usually just make the casserole without the tomato/salsa mixture, and it is delicious)!!
Geri Durban sumitted on 7/10/06

 

 

 

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