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"The belly rules the mind."--Spanish Proverb

Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole is from Bradfield 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 or 8 eggs, beaten lightly
1 1/2 or 2 c. cottage cheese
20 or 30 buttery crackers, crushed
2 - 4 oz. cans chopped green chilies or
15 or 20 (2 - 1LB. 11 oz. cans) fire-roasted whole green chilies, mild or hot
1 1/2 c. grated Colby-Jack cheese or
Cut 15 or 20 sticks of Colby-Jack cheese
Directions:
Directions:
Spray a 3-4 quart slow cooker with cooking spray.
Variation 1: Combine 6 eggs, 1 1/2 c. cottage cheese, crackers, chopped chilies and half the grated cheese. Pour into the slow cooker top with the remaining grated cheese. Cook on high for 1 hour and 15 minutes. Check to see if it is set, if not cook another 15 minutes. (3 Quart)
Variation 2: Stuff the drained whole green chilies with sticks of cheese. Place them in the prepared slow cooker leaving space between them and place diagonally on top of each other until all are in the cooker. Combine the 8 eggs, 2 c. cottage cheese, and 30 crackers. pour over chilies. Top with some grated cheese if you wish. Cook for about 2 hours or until set. (4 quart)
Both variations can be cooked in the oven in a greased 9 x 13 baking pan. Bake at 350º for 35-45 minutes or until set.
Serve with salsa and chips, sour cream, salad and/or rice and beans.
Both recipes can easily be cut in half, and adjust the cooking time and pan size.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10-20 minutes, 1 1/2-2 hours
Personal Notes:
Personal Notes:
Healthier than traditional Chili Rellenos!

 

 

 

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