"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Beth Jackson Hartshorn
Category:
Category:
Ingredients:  
Ingredients:  
4 (7 oz) cans whole green chilies
1 pound monterey Jack cheese
5 eggs
1 1/4 cup milk
1/4 cup flour
1/2 tsp. salt
dash of pepper
4 cups grated cheddar (1 pount)
Directions:
Directions:
Slit chilies on one side; slice jack cheese into 1/4 inch thick triangles. Place inside chilies. Place them in ungreased 3 quart casserole dish. Mix eggs, milk, flour, salt, and pepper well; pour over chilies. Sprinkle with grated Cheddar. Bake uncovered, at 350 degrees for 45 minutes.

 

 

 

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