Mad Dog’s Chile Relleno Casserole
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 7 whole green poblano chiles (roasted, skinned and seeded)
- 8 ounces shredded Mexican blend cheese (jack, cheddar, asadero & queso quesadilla)
- 6 eggs, slightly beaten
- 3⁄4 cup milk
- 1 tablespoon flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon garlic salt
- 4 ounces sharp cheddar cheese, shredded
directions
- In a greased 7 x 11 greased baking dish, layer sliced chili strips and cheese (cheese first).
- Combine eggs, milk, flour, baking powder, and garlic salt and pour over chili & jack cheese. Top with cheddar cheese.
- Bake at 350 for 30 minutes (until puffed and brown).
- Serve with salsa, sour cream and guacamole.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .