Chili Relleno Casserole
The sharp bite of the chili peppers makes this Chili Relleno casserole one of my favorite casserole recipes. Try it and tell me if this isn't one of the best vegetarian casserole recipes you've ever tried!"
So what's it to be for brunch today?
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!
Try this easy casserole recipe:
Serves 8
INGREDIENTS:
- 6 eggs, lightly beaten
- 4 tablespoons all purpose flour
- 1-1/2 cups milk
- 1/2 teaspoon each salt and pepper, or taste
- 2 cups green chili peppers, roasted and diced (You can use canned as well)
- 1-1/4 cups sharp cheddar cheese, shredded
- 1-1/4 cups Monterey Jack, shredded
- 1/2 cup sour cream (or as needed)
- 1 avocado, peeled and sliced
- 2 cups salsa
PREPARATION:
- Lightly grease a 9X13 casserole dish.
- Mix the two cheeses together in a bowl.
- In another bowl, mix the eggs, milk, flour, salt and pepper.
- 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.
- Repeat layering twice.
- Pour egg/milk mixture over cheese, cover and refrigerate for 30 minutes. (You can prepare this one day ahead).
- Preheat oven to 350 Fahrenheit. Bake for about 45 minutes, or until casserole is slightly puffed in the center and golden brown on the edges.
- Remove from oven and let cool for 20 minutes before slicing.
Garnish with sour cream, avocado, and salsa (You can serve the salsa on the side if you wish)
