Chili Rellenos Casserole

Chili Rellenos Casserole | Sarafina's Kitchen

From That Skinny Chick Can Bake

  • 8 eggs
  • ½ cup milk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • A pinch of red pepper flakes, optional
  • 3 7-ounce cans of whole green chilies, split open
  • 1 pound shredded cheese, I used mild white cheddar
  1. Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
  2. Beat together, eggs, milk, flour and seasonings.
  3. Layer a third of the chilies, then a third of the cheese and repeat.
  4. Pour egg mixture over cheese.
  5. Let rest for about a half hour while you preheat the oven to 350º.
  6. Bake for 40-45 minutes, Let sit 20 minutes before serving

Comments

  1. I hope you enjoyed this!!! Yours looks perfectly cheesy :)

  2. Carolyn J. Wagner says:

    Chili Rellenos is my favorite menu item to order at a Mexican restaurant. I have printed this recipe and know I will be using it in the future.

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