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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chili Relleno Casserole/Dip Recipe

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This recipe for Chili Relleno Casserole/Dip is from Suz's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 7oz cans whole mild green chilis
1 lb Monterey Jack Cheese
5 eggs
1 1/4 cup milk
1/4 cup flour = 4 T
1/2 tsp salt
dash of pepper
4 cups grated mild cheddar cheese
Directions:
Directions:
Slit chilis lengthwise on one side. Remove seeds and drain. Spray 9X13 pan with Pam and lay chilis on bottom.
Slice Monterey jack cheese into 1/4 in. thick slices. Lay cheese on top of chilis.
Mix eggs, milk, flour, salt and pepper and pour over chilis. Sprinkle with cheddar cheese. Bake uncovered at 350º for 45 min
Personal Notes:
Personal Notes:
Teri Lowens in our church small group makes this dish as an appetizer. Serve with crackers. Very good!!!

 

 

 

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