Breakfast & Brunch

Chili Relleno Casserole

READY IN: 40mins


  • 21ounceswhole green chilies, drained
  • 8ouncesmonterey jack cheese, cut into 3/4 inch sticks
  • 8eggs
  • 23 cupmilk
  • 1cupall-purpose flour
  • 1teaspoonbaking powder
  • 1cupshredded cheddar cheese
  • 2tablespoons chopped cilantro
  • assorted toppings like pico de gallo, sour cream, avocadoor guacamole

  • Preheat oven to 350.Grease baking pan.
  • Stuff each chile with a stick of cheese and place the chiles in a single layer on the pan.
  • Place the eggs, milk, flour, and baking powder in a blender.Blend until smooth.
  • Pour egg batter over the chiles and sprinkle the top with cheddar cheese.
  • Bake for 30 minutes or until light golden brown and puffy.Sprinkle with cilantro and serve with additional toppings if desired.
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