green chili casserole

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Chili Rellenos Casserole with Hatch Chilies

8 roasted hatch chilies (I used medium heat), stems and seeds removed
3 cups shredded pepper jack cheese
1 cup shredded Monterrey jack cheese
6 eggs lightly beaten
1/2 cup milk
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
Kosher salt
2 tablespoons fresh cilantro leaves, chopped (optional garnish)

Preheat oven to 450 degrees F

Method

Chili Rellenos Casserole with Hatch Chilies

8 roasted hatch chilies (I used medium heat), stems and seeds removed
3 cups shredded pepper jack cheese
1 cup shredded Monterrey jack cheese
6 eggs lightly beaten
1/2 cup milk
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
Kosher salt
2 tablespoons fresh cilantro leaves, chopped (optional garnish)

Preheat oven to 450 degrees F

Grease a 10 x 7 (or close to it) casserole dish.

In a medium bowl, combine the eggs and the milk. Add the flour, baking powder, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth.

Slice the chilies down one side and open them like a book. Place 4 of the peppers in the casserole dish and top with half the cheeses. Place the remaining 4 peppers on top of the cheese layer and repeat with the remaining cheese. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.

Garnish with chopped cilantro if wanted.

Serves 4 to 6

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