July 05, 2006

Chili Relleno Casserole

Chili Relleno Casserole

About 12 large green chilis (Hatch or Serrano) skinned and deseeded.

6 eggs lightly beaten

1 cup milk

3 to 4 Tbsp flour

Salt and pepper to taste

2 cups Monterrey Jack cheese grated

Spray a square pan (about 8x8) with a light nonstick spray then layer in the chilis first then the cheese on top. Mix the wet ingredients and salt, pepper and flour together and pour over the top of the chilis and cheese. Bake in the oven at 350 degrees for about 40 minutes. They should puff and brown slightly on top. Cut wedges and serve for breakfast, lunch or dinner.

Adding pictures...

Hatch Chilis roasted and cleaned

Add the Monterey Jack Cheese...

Add the egg mixture and then bake them...

DONE... enjoy!

3 comments:

  1. Anonymous11:08 PM

    Do you use fresh chilies and roast them or canned?

    ReplyDelete
  2. I use fresh chilis. We get them when they come in August at harvest time from a local farmer. They are roasted on the spot and then I put them into freezer bags until I need them. They are AMAZING!!! :) Thanks for asking.

    ReplyDelete
  3. Yum, that looks SOOOO good!

    ReplyDelete

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