Chile Relleno Casserole

“From Colorado Cache Cookbook by the Junior League of Denver. Use Hatch Chiles. They are the best.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3 quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered at 350 degrees for 45 minutes.

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