Chili Relleno Casserole Recipe
Do you want a great Chili Relleno Casserole recipe? This compelling Chili Relleno Casserole is the Side Dish of choice for a winning meal. The Chili Relleno Casserole is made with Chili which is easily available at any grocery store. This Chili Relleno Casserole is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
6 green chilies
6 ounces Monterey Jack cheese, cut in strips
4 eggs
1/3 cup milk
1/2 cup all purpose flour
1/2 teaspoon baking powder
1 cup shredded longhorn cheese
1 can tomato sauce, seasoned with herbs of choice
Pitted ripe olives, chopped, for garnish
Directions
Stuff chilies with Monterey Jack cheese strips (or use a mixture of Monterey Jack and longhorn, if preferred).
Arrange stuffed chilies side by side in a greased shallow baking dish.
Beat eggs with an electric mixer until thick and foamy.
Add milk, flour and baking powder.
Beat until as smooth as possible (batter will be a little lumpy).
Pour batter over chilies, making sure that all the chilies are moist.
Sprinkle with longhorn cheese.
Bake, uncovered, in a 375°F oven 25 minutes, or until casserole is puffed and appears set.
Just before casserole is ready, heat seasoned tomato sauce to serve in a gravy boat.
Garnish hot casserole with chopped olives.
Arrange stuffed chilies side by side in a greased shallow baking dish.
Beat eggs with an electric mixer until thick and foamy.
Add milk, flour and baking powder.
Beat until as smooth as possible (batter will be a little lumpy).
Pour batter over chilies, making sure that all the chilies are moist.
Sprinkle with longhorn cheese.
Bake, uncovered, in a 375°F oven 25 minutes, or until casserole is puffed and appears set.
Just before casserole is ready, heat seasoned tomato sauce to serve in a gravy boat.
Garnish hot casserole with chopped olives.
