"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mom's Mexican Chili Rellenos Casserole Recipe

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This recipe for Mom's Mexican Chili Rellenos Casserole, by , is from Mom's Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Smith
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 - cans of whole chilies rinsed and drained or about 10 roasted, peeled and seeded fresh chilies.
1/2 lb of ground pork
1/2 lb of ground beef
1 onion chopped
2 cloves of fresh garlic minced
3 cups of grated cheddar cheese
4 eggs beaten
1/4 cup of flour
1 1/2 cups of milk
1 tsp of salt
1/4 tsp of hot sauce
1 cup of Monterey jack cheese

Directions:
Directions:
Preheat oven to 350
Spray a 13x9 deep casserole dish with non-stick pan coating. Cook the pork, beef, onions and garlic together and drain. Cover the bottom of the dish with chilies that you have spit and opened up flat. Spoon meat over chilies. Add the cheddar cheese in a layer over the meat, place the remaining chilies over the cheese. Whisk the eggs, flour, milk, and hot sauce. Pour mixture over the second layer of chilies. Top with Monterey Jack cheese, cover and bake for 25 minutes. Remove cover and continue to bake for an additional 15 minutes. It should be lightly browned and bubbling.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can serve this with chips and salsa

 

 

 

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