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.
Hatch Chilis roasted and cleaned
Add the Monterey Jack Cheese...
Add the egg mixture and then bake them...