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Thursday, March 8, 2012

Chili Relleno Casserole {recipe}

This is one of my husband's favorite dishes that his Aunt Ann makes. It makes a perfect side dish but can also be a main course if desired. Its so yummy and I hope you try it!

-1 cup half & half
-2 eggs
-1/3 cup flour
-3 (7 oz.) cans of whole green chills
-1 cup of shredded jack cheese (jalapeƱo jack rocks too!)
-1 cup of shredded sharp cheddar
-1 (8 oz.) can of tomato sauce

1. Preheat the oven to 350 degrees.
2. Beat the half and half with the eggs and flour until smooth.
3. Drain the chilis, split them open (so they lay flat) and rinse out the seeds.
4. Mix the cheeses together. Reserve about 1/2 cup for the topping.
5. Make alternative layers of chilis, cheese and egg mixture in the casserole dish (kind of like lasagna).
6. Pour tomato sauce over top and sprinkle with the reserved cheese. Bake 60-90 minutes or until cooked in the center.  Enjoy!

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