Five Star Chile Rellenos Casserole

"From a long-time friend's cookbook compilation."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Vicki in CT photo by Vicki in CT
Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Beat together eggs, flour and milk. Add drained chilies and cheese. Blend well.
  • Pour into well greased 1 1/2 quart casserole dish.
  • Bake at 350F for 45 minutes.

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Reviews

  1. This is a weird dish. It's not quite sure if it wants to be a bread dish or a casserole. I'd say move on to something else. It made me nervous to be eating not-fully-cooked flour and egg, and it wasn't creamy/cheesy enough to be a good mexican side dish.
     
  2. This was a very good side dish to have with Mexican food. I couldn't find red chilies so used all green. It didn't set up in the middle but I put it in a deep casserole dish rather than a wide one. Was very tasty and a little spicy. Will be making with my next big family dinner with some Mexican food favorites. Made for Fall 2009 PAC.
     
  3. This was very good. I reduced the cheese and used skim milk. I used roasted jalapenos instead of red chilies. Excellent, creamy, and spicy. Thanks for sharing a great recipe.
     
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Tweaks

  1. This was very good. I reduced the cheese and used skim milk. I used roasted jalapenos instead of red chilies. Excellent, creamy, and spicy. Thanks for sharing a great recipe.
     

RECIPE SUBMITTED BY

I love cats and other animals, cooking, crocheting, and glass painting.
 
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