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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Favorite Recipes, 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:  
I large 12oz. can whole green chili peppers (or fresh, roasted and peeled)
1/3 lb. Monterey jack cheese
6 eggs, beaten
1/2 cup milk
2/3 cup flour (gluten free all purpose flour if making for Ally)
3/4 tsp. baking powder
1 cup shredded cheddar cheese
Directions:
Directions:
1. Drain and seed peppers. Cut monterey jack cheese into slices and put inside peppers. Wrap peppers around cheese.
2. Place in greased oblong casserole dish.
3. Place eggs, flour, baking soda, milk in blender and mix until frothy.
4. Pour liquid mixture over peppers.
5. Sprinkle with cheddar cheese.
6. Bake in preheated 350º oven for about 30-45 minutes or until golden brown. Be sure center is baked through.
7. Cut into squares and serve.
8. Top with sour creme, salsa, guacamole if desired.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have been making this recipe since I was about 12. It's easy and can be made ahead. It reheats well too. Feel free to substitute the cheeses (pepper jack, colby, etc.)

 

 

 

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