Chili Relleno Casserole Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Green chilies | 1 Can (10oz), drained, rinsed | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| Salt | 3/4 Teaspoon | |
| Bisquick | 1 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) |
Directions
Preheat oven to 350°.
Melt butter in pan.
Cut chilies into 1 inch wide strips; lay evenly over melted butter.
Top chilies with combined cheeses.
Mix together beaten eggs, salt, Bisquick, and milk; pour over cheese.
Bake for 45 minutes until lightly browned.
Melt butter in pan.
Cut chilies into 1 inch wide strips; lay evenly over melted butter.
Top chilies with combined cheeses.
Mix together beaten eggs, salt, Bisquick, and milk; pour over cheese.
Bake for 45 minutes until lightly browned.
Chef
