Chili Relleno Casserole By Epicuriouscom Recipes

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

CHILI RELLENO CASSEROLE

Steps:

• Stuff chilies with cheese strips. Arrange side by side in greased shallow baking dish. Beat eggs/with electric mixer until thick and foamy. Add milk, flour,baking pwd. Beat until as smooth as possible. Pour batter over chiles making sure all chilies are moist. Sprinkle with longhorn cheese. Bake uncovered 25 min. at 375. Just before casserole is ready heat tomato sauce and serve over chilies. Garnish w/olives

CHILI RELLENO CASSEROLE BY EPICURIOUS.COM

Steps:

• Lightly grease 9x13 inch glass baking dish.
• Beat first 5 ingredients in medium bowl to blend.
• Arrange chilies in prepared dish, covering bottom completely.
• Sprinkle with 1/3 of each cheese. Repeat layering twice.
• Pour egg mixture over cheese.
• Let stand 30 minutes (can be prepared a day ahead). Cover and refrigerate.
• Preheat oven to 350.
• Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
• Cool 20 minutes and serve.

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

CHILES RELLENOS

Steps:

• Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

CHILI RELLENO CASSEROLE

Steps:

• Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper.
• Grate cheeses and combine together.
• Grease a 9x13-inch casserole dish.
• Spread small amount of egg mixture in dish.
• Split open green chilies and layer on top of eggs in dish.
• Sprinkle grated cheese on top.
• Spread some more egg on top of that.
• Repeat layers until all ingredients are gone (finish with egg).
• Bake for 25 minutes @ 350° or until golden brown.

CHILI RELLENO CASSEROLE

Steps:

• Beat eggs until frothy, add milk and Bisquick, Mix chili and cheese with a fork. Spread into a buttered casserole dish. Pour Bisquick mixture over chili and cheese, Mix lightly. Bake at 350°F for 45 minutes.
• Mix green chili salsa, tomatoes, salsa suprema and cheddar cheese for the sauce, heat in pan on stove top until the cheese is melted. Pour over casserole.