Casseroles, Mexican - Spanish

Chili Rellenos Casserole

  • 8 ounces Cheese, Mozzarella
  • 8 ounces Cheese, Cheddar
  • 8 ounces Cheese, Monteray Jack
  • 5 - 4 oz. cans Green chili peppers, whole
  • 1 Onions, chopped
  • 2 Eggs
  • 2 cups Milk
  • 1/2 cup Flour
  • 1 small can Tomato sauce
  • To taste Garlic powder

    • Rinse peppers and remove seeds. Set aside on a towel to dry. Grate cheeses and mix well. Layer cheeses, chilis and onions in a 9 1/2" X 13" casserole dish beginning and ending with cheese. Sprinkle garlic powder over each layer of chilies.(Should be two complete layers.) Beat eggs, add milk and flour and mix well. Pour over casserole and bake at 350 degrees for 35 minutes. Remove and pour a thinlayer of tomato sauce over top. Return to oven for 15 minutes. Cool 15 minutes before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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