Baked Chile Relleno Casserole
Travis, Judy and Kathy at our going away party in Phoenix. (2009)
Mike & Judy Regh, 2011
Makes 4 servings
3, 7-ounce cans whole green chile (drained)
8 ounces Monterey Jack cheese (cut in strips)
8 larges eggs
2/3 cup milk
1 cup flour
1 teaspoon baking powder
2 cups shredded Cheddar cheese
Salsa
Split chiles open and remove seeds.
Put a strip or two of Monterey Jack cheese in each chile.
Place in lightly buttered l3x9-inch baking dish.
Beat eggs until thick and foamy.
Add milk, flour and baking powder.
Beat until smooth.
Pour batter over chiles.
Sprinkle with cheddar cheese.
Bake at 350 degrees for 30 minutes or until casserole is puffy and jiggles.
Serve with green salsa.
Makes 4 servings
3, 7-ounce cans whole green chile (drained)
8 ounces Monterey Jack cheese (cut in strips)
8 larges eggs
2/3 cup milk
1 cup flour
1 teaspoon baking powder
2 cups shredded Cheddar cheese
Salsa
Split chiles open and remove seeds.
Put a strip or two of Monterey Jack cheese in each chile.
Place in lightly buttered l3x9-inch baking dish.
Beat eggs until thick and foamy.
Add milk, flour and baking powder.
Beat until smooth.
Pour batter over chiles.
Sprinkle with cheddar cheese.
Bake at 350 degrees for 30 minutes or until casserole is puffy and jiggles.
Serve with green salsa.