Ingredients:
• 2 cn Whole green chili peppers – 7 oz. cans
• 3 c Sharp Cheddar cheese – shredded (approx. 12 oz.)
• 4 ea Green onions, sliced
• 3 c Shredded mozzarella cheese
• 6 ea Eggs
• 4 c Milk
• 3/4 c All-purpose flour
• 1/4 t Salt
• 2 cn Green chili salsa

Directions:
Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9×13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Chiles Rellenos Casserole, 3.0 out of 5 based on 1 rating

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