Chili Relleno Casserole
So what's it to be for brunch today? |
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The sharp bite of the chili peppers makes this Tex-Mex casserole one of my favorite casserole recipes.
As a matter of fact, everyone who has tried this great vegetarian dish raves about it. Quick and easy to make, and a tiny cleanup trail, make this a very efficient brunch or lunch, an all-round winner where I live. (You can also prepare the day before and pop into the oven whenever you're ready).
Enjoy!
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Try
this easy casserole recipe: |
| Serves
8 |
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| INGREDIENTS: |
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6 eggs, lightly beaten |
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4 tablespoons all purpose flour |
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1-1/2 cups milk |
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1/2 teaspoon each salt and pepper, or taste |
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2 cups green chili peppers, roasted and diced (You can use canned as well) |
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1-1/4 cups sharp cheddar cheese, shredded |
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1-1/4 cups Monterey Jack, shredded |
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1/2 cup sour cream (or as needed) |
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1 avocado, peeled and sliced |
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2 cups salsa |
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| PREPARATION: |
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Lightly grease a 9X13 casserole dish.
Mix the two cheeses together in a bowl. |
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In another bowl, mix the eggs, milk, flour, salt and pepper. |
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Spread about 1/3 of the diced chilies on the bottom of the dish, covering the bottom completely. Sprinkle with 1/3 of the cheese. |
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Repeat layering twice. |
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Pour egg/milk mixture over cheese, cover and refrigerate for 30 minutes. (You can prepare this one day ahead). |
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Preheat oven to 350°F. Bake for about 45 minutes, or until casserole is slightly puffed in the center and golden brown on the edges. |
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Remove from oven and let cool for 20 minutes before slicing. |
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Garnish with sour cream, avocado, and salsa (You can serve the salsa on the side if you wish) |
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