chile relleno casserole

Name: Chile Relleno Casserole
Prep time: 15 min
Cook time: 50 min
Yield: 6
Ingredients: 8 - eggs, beaten; 1 16 oz can(s) evaporated milk; 8 ounce(s) cheddar cheese, shredded; 8 ounce(s) monterey jack cheese, shredded; 3 4 oz can(s) diced green chiles, drained; 3 tablespoon(s) flour; 1 dash(es) salt

(1 RATING)

66 Pinches

Kris Bullard

San Mateo, CA

Updated on Sep 5, 2012

This is a super easy recipe for potluck breakfasts and can be made the night before - it reheats beautifully! Enjoy!

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prep time 15 Min

cook time 50 Min

method ---

yield 6-8 serving(s)

Ingredients

8 - eggs, beaten
1 16 oz cans evaporated milk
8 ounces cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
3 4 oz cans diced green chiles, drained
3 tablespoons flour
1 dash salt

How To Make chile relleno casserole

Step 1

Heat oven to 350 dgrees. In a 13"x9" greased/Pam'd glass pan, layer as follows: Bottom: 1 can chiles Next layer: all monterey jack cheese Next layer: 2 cans chiles Next layer: cheddar cheese

Step 2

Beat eggs; add evaporated milk and flour mixture. Beat again to mix.
Step 3

Pour egg mixture into pan. Bake for 45-55 minutes, or until top is golden brown.
Step 4

Tips: This reheats beautifully, but doesn't freeze well. I've cooked the night before, refrigerated, and then taken to work for breakfast. You can also subsitute mushrooms/bacon/swiss for chiles/cheddar. Key is using Monterey jack cheese since it's not as oily.
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