Chiles Rellenos Casserole
Yield
10 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
green bell peppers
|
*
|
| 3 | cups |
cheddar cheese, very old, sharp
|
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 3 | cups |
mozzarella cheese
shredded |
*
|
| 6 | large |
eggs
|
|
| 4 | cups |
milk
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cans |
green chili salsa
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
green bell peppers
|
*
|
| 7.1E+2 | ml |
cheddar cheese, very old, sharp
|
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 7.1E+2 | ml |
mozzarella cheese
shredded |
*
|
| 6 | large |
eggs
|
|
| 946 | ml |
milk
|
|
| 177 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2 | cans |
green chili salsa
|
* |
Directions
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 1½ cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese.
Bake in a 325℉ (160℃). oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1½ cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.
