Chili Rellenos Casserole
Source of Recipe
CopyKat
List of Ingredients
4+ Pablano Peppers - roasted or par boiled to remove skins (double amt. for thick layer of peppers)
1 C pepper jack cheese (sliced or shredded)
3 eggs beaten
1/4 C milk
1/3 C + 2 T Bisquick
1/4 t ground red pepper (more or less to taste)
1 4oz can green chilies - well drained
1 can Rotel brand tomatoes - well drained
1/4 C cheddar cheese for garnish
Recipe
Quarter pablano peppers and remove stems, seeds and veins. Flatten and place on a cookie sheet under the broiler or roast on the grill. Skin side towards the heat source.
Roast peppers until blackened and blistered. Place in a zip lock or covered dish to steam off the skin.
When cooled remove the blackened skin with your fingers and discard. Set cleaned peppers aside.
Place peppers in a greased 8x8 baking dish. Layer as necessary. Top with pepper jack cheeses. Mix drained green chilies and Rotel tomatoes together and cover the cheese.
Combine eggs, milk, Bisquick, ground red pepper. Beat until smooth. Pour over peppers, chilies and tomatoes.
Bake uncovered @ 400° for 30 minutes until center is done. Top with cheddar cheese and cover to melt cheese, about 5 minutes.
Serve suggestions: serve with refried beans, Spanish rice, sour cream, salsa.
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