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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chili Rellano Casserole Recipe

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This recipe for Chili Rellano Casserole is from Mecham 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:  
2 (7 oz) can of whole chilies. drained
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar Cheese
2 eggs
3 cups milk
1 cup Biscuit mix
salt and pepper to taste
Directions:
Directions:
Preheat oven to 325. Split chilies in half and dry them. Lay them in the bottom of a 9x13 pan. top with cheeses. In a bowl beat the eggs and add milk and biscuit mix and stir. Pour over cheese and sprinkle with salt. Bake for 50-55 minutes until golden brown.
Personal Notes:
Personal Notes:
I serve this with salsa and sour cream. I have also been known to go crazy and had jalapenos in the egg mixture for a kick!! Go nuts

 

 

 

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