Chiles Rellenos Casserole is a dish made with roasted poblano peppers, stuffed with cheese and covered in a egg batter. It is then baked until the egg is cooked through.
7 oz.
cans shredded (approx.
12 oz.
)Split chili peppers lengthwise and remove seeds and pith.
Spreadchilies in a single layer in a greased 9x13-inch baking dish.
SprinkleCheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese overchilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pourover chilies and cheese.
Bake in a 325 degrees oven for 50 minutes oruntil 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 cheesemelts.
Let stand for 5 minutes before serving.
Ingredients
Directions
7 oz.
cans shredded (approx.
12 oz.
)Split chili peppers lengthwise and remove seeds and pith.
Spreadchilies in a single layer in a greased 9x13-inch baking dish.
SprinkleCheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese overchilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pourover chilies and cheese.
Bake in a 325 degrees oven for 50 minutes oruntil 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 cheesemelts.
Let stand for 5 minutes before serving.
