• Chiles Rellenos Casserole

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    • 2 can Whole green chili peppers*
    • 4 x Green onions, sliced
    • 6 x Large eggs
    • 3/4 c. All-purpose flour
    • 2 can Green chili salsa
    • 3 c. Sharp Cheddar cheese**
    • 3 c. Shredded mozzarella cheese
    • 4 c. Lowfat milk
    • 1/4 tsp Salt


    1. * 7 Ounce. cans**shredded (approx. 12 ounce.)
    2. Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 c. of the mozzarella cheese over chilies.
    3. In a bowl, beat Large eggs, lowfat milk, flour, and salt together till smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 min or possibly till a knife inserted in custard comes out clean.
    4. Meanwhile, mix salsa with the remaining 1-1/2 c. mozzarella cheese.
    5. Sprinkle over casserole and return to oven for 10 min or possibly till cheese melts. Let stand for 5 min before serving.

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