Chiles Rellenos Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream.”

    Ingredients

  • 2 (4 1/4 ounce) cans whole green chilies
  • 6ouncessharp cheddar cheese, shredded
  • 2whole green onions, minced
  • 6ouncesmozzarella cheese, shredded, divided
  • 3eggs
  • 2cupsmilk
  • 1/4 cupall-purpose flour, plus
  • 2tablespoonsall-purpose flour
  • 1/8 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1 (7ounce) cans green chili salsa
  • Directions

  • Preheat oven to 325°F Grease an 8×8-inch baking dish.
  • Split chile peppers lengthwise and remove seeds and veins.
  • Spread chiles in a single layer in the prepared baking dish.
  • Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
  • In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
  • Pour over chiles and cheese.
  • Bake for 50 minutes or until a knife inserted in custard comes out clean.
  • Meanwhile, mix salsa with the remaining mozzarella cheese.
  • Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
  • Let stand for 5 minutes before serving.
  • Reviews

  • “I admit I did make some changes. I used 1/2 cheddar 1/2 Monterrey jack,I also used a 12 oz can of evaporated milk, cut the eggs down to two and only used 2 Tbsp.of flour. For the topping I didn’t have green so I used red. It was absolutely delicious, despite my changes! Thanks Flower, for posting! Made for Spring PAC 2013”

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