chili relleno dish
(1 rating)
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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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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
Ingredients For chili relleno dish
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2-4 ounce canwhole mild green chile (seeded)
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1/2 lbshredded cheddar cheese or jack and colby cheese
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2 cmilk
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2eggs
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1 tspsalt
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1/2 cflour
How To Make chili relleno dish
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1Mix the milk, salt, eggs and flour together.
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2In 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.
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3Bake uncovered at 350 degrees for 1 hour.
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4Salsa 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.
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