Chili Relleno Casserole

Monday’s…from my kitchen to yours.

4 eggs
1 cup half & half

4 tablespoons all purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt
2 7-ounce cans chopped green chilies (Ortega)

4 cups shredded Cheddar Cheese (about 1 pound)
4 cups shredded Monterey Jack Cheese (about 1 pound) 

Lightly grease 9×13-inch glass baking dish. (I use Pam)

Beat first 6 ingredients in medium bowl to blend.   (I used food processor)

Pour all of the egg/milk/chili mixture into prepared dish and then cover with all of the cheese.

Preheat oven to 400°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 35- 45 minutes. Cool 10 minutes and serve.

Serves 8

This dish can be prepared 1 day ahead. Cover and refrigerate.

Delicious!! (A favorite of ours)

4 comments for “Chili Relleno Casserole

  1. July 13, 2009 at 3:37 pm

    Hey Janice……….congratulations on that weight loss! I only lost 2, but that’s 2!! 🙂

    Thanks Judy, you are right 2 is ‘2’. Better than gaining two. Thanks for your encourgement. 🙂

  2. July 13, 2009 at 2:11 pm

    Congrats on the 4.5!!! Proud of you.

    Thanks Greg, I’m happy about it too and thanks for the encouragement.

    I was very happy for the outcome on you last blog. That was great news! Now I feel badly that I spoke so harshly and really I shouldn’t have anyway, at least not publicly. 🙂

  3. July 13, 2009 at 9:49 am

    Looks wonderful.

  4. July 13, 2009 at 9:17 am

    Never cared much for green chilies, so I’ll pass on this recipe. But put something up here that involves a five pound sack of sugar, and you have my attention!!

    I’ll try and remember that. Sweets are not my weakness. Breads, pasta, beans, all that yeasty, starchy stuff. Mmmm! That’s ok though, I’m still hanging in with last weeks committment, I’ve lost 4.5 pounds. So at least I’ve started. 🙂

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