Monday, August 31, 2009

Chili Relleno Casserole

2 c half & half (you can substitute with milk)
5 large eggs
1 can green chilies
2/3 c flour
1 lb. shredded cheese (you can use 1/2 lb. cheddar and 1/2 lb. jack)

Mix together the eggs, half & half and flour. In a 9x13 baking dish that has been sprayed with a non-stick cooking spray, layer the chilies, half of the cheese and half of the egg mixture. Repeat again and top with salsa. Bake at 350 for 45 minutes-1 hour, or until brown and bubbly.

*At times, I like to add browned ground beef on top of the first egg, cheese and chilies layer. I would say about a half a pound. I then top with the egg, cheese, chilies and salsa. It just makes it a little more hearty and more of a main course. Also, I sometimes like to top with chopped black olives.


Heather said...

I made this tonight. It was good!

My variations:
I used 1 c milk, and 1 c plain yogurt since I didn't have half & half.

I ended up using 2 4 oz cans of whole green chiles that I chopped.

I threw in a can of white beans for a filler.

I used Bisquick instead of flour since I was given some and needed to use it up and didn't have white flour. After I made it, Salem suggested that I could use corn flour (ground popcorn) which sounds like a good idea.

Christa said...

I'm glad you tried it. Experimenting and doing what makes it work best for you is what, I think, cooking is about.

Torina said...

Hey Christa! I make a variation of this as well! It is sooo good. I use two cans of chilis and dump in tobasco sauce. I also add a package of taco seasoning to the hamburger when I use hamburger and chop up an onion with it. Yum.