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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chile Rellano Egg Casserole Recipe

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This recipe for Chile Rellano Egg Casserole is from The Davis Family Cookbook , 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:  
6 large eggs
1 cup(s) (2%) reduced-fat milk
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) sweet paprika
Salt
Pepper
2 can(s) (5.75 ounces each) whole green chilies, drained and thinly sliced
1 medium (8 to 10 ounces) red pepper, cut into 1/4-inch pieces
4 ounce(s) extra-sharp Cheddar cheese, shredded
1/2 cup(s) packed fresh cilantro leaves, finely chopped
Directions:
Directions:
1.Preheat oven to 350°F. Grease a shallow 2-quart ceramic or glass baking dish.
2.In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chilie peppers, Cheddar, and half of cilantro; pour into prepared dish.
3.Bake casserole in 350 oven 35 to 40 minutes until puffed and golden brown. Center may still jiggle slightly.
4.Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.
Number Of Servings:
Number Of Servings:
4 - 6 main dish
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
I got this from Good Housekeeping and made it twice recently as a side dish when having company visit from Guatemala. Even the kids liked it.
Can make for breakfast or brunch. It is not too spicy at all. I also used jarred roasted red peppers. You could probably do a small jar of pimentos instead.

 

 

 

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