Chili Relleno Dish Recipe

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CHILI RELLENO DISH

Gerri Sjoland

By
@Gramma04

This can also be made with diced chiles, just drain off as much liquid as you can.
You can also add more or less cheese....I tend to use more. Also Pepper Jack is good. Sometimes I combine a couple.
Very tasty. When served at church it goes fast.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr

Ingredients

2-4 ounce can(s)
whole mild green chile (seeded)
1/2 lb
shredded cheddar cheese or jack and colby cheese
2 c
milk
2
eggs
1 tsp
salt
1/2 c
flour

Directions Step-By-Step

1
Mix the milk, salt, eggs and flour together.
2
In a 1/2 quart casserole (8x8) alternate layers of 1/3 of cheese, 1/2 of chiles, and 1/2 of the milk mixture. Top with the last 1/3 of cheese.
3
Bake uncovered at 350 degrees for 1 hour.
4
Salsa is a good topping right before eating. You can use diced green chiles in place of the whole seeded peppers. I use the diced because I don't like cleaning them out. Make sure you drain the juice from the cans or it will be soggy.

About this Recipe

Course/Dish: Other Appetizers
Regional Style: Mexican
Other Tag: Quick & Easy