chile relleno casserole sherry blizzard's

Name: Chile Relleno Casserole Sherry Blizzard's
Prep time: 5 min
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 large whole green chile, canned (or 12 fresh roasted and peeled); 2 pound(s) cheddar or monterey jack cheese, shredded; 3 cup(s) milk; 4 - eggs, beaten; 1 cup(s) bisquick; 1 teaspoon(s) salt

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89 Pinches 2 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Apr 13, 2014

My dear friend and former colleague Nancy gave me her recipe back in 1986 and I have making it ever since. It is a true crowd pleaser and so easy to make that I am almost embarrassed to publish it here. However, I have had so many requests for the recipe that I just have to share.

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From Instagram: Chile Rellano Casserole for breakfast https://instagram.com/p/7A_WXUl2BK/

prep time 5 Min

cook time 1 Hr

method Bake

yield 4 seriously hungry people or 10+ poluck sized servings

Ingredients

1 large whole green chile, canned (or 12 fresh roasted and peeled)
2 pounds cheddar or monterey jack cheese, shredded
3 cups milk
4 - eggs, beaten
1 cup bisquick
1 teaspoon salt

How To Make chile relleno casserole sherry blizzard's

Step 1

Lightly oil a 9x13 baking dish. (I like pyrex glass)

Step 2

Lightly oil the bottom and sides of the pan. You will be building alternate layers of chile, cheese, chile, cheese and topping it with the wet ingredients.
Step 3

In a bowl, beat eggs and milk. Add bisquick and salt. Pour over the top of the chile cheese layers.
Step 4

Bake at 350 for 1 hour or until hot and bubbly and center is set.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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