"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Rudd
Added: Sunday, April 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups (6 ounces) fancy shredded Monterey Jack or shredded mild cheddar cheese, divided
1/2 cup (4-ouncecan) diced green chilis
2 tablespoons ll-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
Thick & chunky salsa
Toppings: sour cream, sliced ripe olives, chopped green onions

Directions:
Directions:
Preheat oven to 325 degrees.
Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chilies and remaining cheese.Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs, pour mixture over cheese.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes.
Serve with salsa and desired toppings.

Number Of Servings:
Number Of Servings:
Makes 8 servings
Personal Notes:
Personal Notes:
Love Chiles Rellenos but are short on time? This casserole has all of the taste with very little of the work! It is delicious with a salad as a hearty dinner, or as a brunch, with plenty of juice and fresh tortillas.

 

 

 

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