"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Cunningham
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10-15 green chilis, chopped
3-4 c. shredded cheddar cheese
3 c. milk
1 1/2 tsp. salt
1 1/2 c. flour
9 eggs

Directions:
Directions:
Butter a 13 x 9 casserole dish. Line the bottom of the pan with the chilis. Mix other ingredients and pour on top of chili. Bake at 375 for 45 - 60 minutes.

Personal Notes:
Personal Notes:
Green chilis can be bought at the vegetable market. Ask the men at the market for them and they will arrange to bring some for you. I'm not sure if these are actually green chili or red chili that are not ripe. I often buy a basket of them, remove the tops and the freeze them for when I need green chilis.

 

 

 

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