Hello! I made this Chili Relleno Casserole for my brother and SIL to enjoy in the ravenous, zombie-like state that comes from having a new baby and a 3 year old. I’m pretty sure they aren’t going to remember how delicious it is so I’m sharing the recipe with you! (That won’t help them remember but it will help me remember how to make this again.)
I made this -> Chili Relleno Casserole Recipe with rice a long time ago. It was a BIG hit and I was really happy with how it came out. But I served that Mexican inspired casserole for dinner.
This one seems more appropriate for breakfast (or lunch or a snack or dinner too I guess). Serve it with tortillas for a delicious make-ahead breakfast.
The whole green chilis from a can aren’t usually hot / spicy at all. But a few companies do sell cans that are “Hot” but it will say it on the can. (Most of the ones at the store are “Mild”.)
You can control the spice and flavor by adding Cholula / Tapatio or a similar hot sauce to taste. Green salsa would would great too.
- 8oz shredded jack cheese
- 6 eggs
- 1/4cup milk
- to taste Cholula or similar hot sauce
- salt/pepper
- optional: chili powder or cayenne
-
Directions: Pre-heat oven to 350 degrees. Spray baking pan with non-stick spray or butter. Beat together eggs, milk, hot sauce, S&P Drain green chili. Place layer of chilis on bottom of pan. Top with 1/3 the shredded cheese. Repeat – another layer of green chili then shredded cheese. Carefully pour egg mixture over chili & cheese. Top with any remaining cheese. Bake at 350 degrees until set.
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source http://runeatrepeat.com/2017/08/16/chili-relleno-casserole-recipe-2/
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