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Chili Rellenos Casserole




Source of Recipe


GF Kim w/ tweaking from moi


List of Ingredients




6 large Pablano Peppers
1 C Pepper Jack Cheese with Jalapenos (or sharp cheddar)
3 eggs - slightly beaten
1/4 C milk
1/3 C + 2 T Bisquick
1/4 t ground red chili pepper (more for more heat)
1 4oz can diced green chilis - drained
1 can Rotel tomatoes - drained well
1/4 C cheddar cheese for toppping


Recipe



Cut peppers in half, remove stems, veins & seeds, flatten with palm of hand
Roast skin side over med-high heat (grill) until peel is blackened and blistered (Can do under broiler)
Place in a covered dish or plastic zipper bag to steam. Remove blackened peels.

Layer pablano peppers in greased 8x8 baking dish, top with Rotel tomatoes, green chilies and pepper jack cheese.

Combine eggs, milk, ground red pepper and bisquick together until well blended. Pour over peppers and tomatoes.
*this cannot not be done too far ahead of time before baking.

Bake uncovered in a 400° oven for 30 minutes or until center is done and top is golden brown. Sprinkle with cheese, cover to melt cheese.

Serve with sour cream, salsa, refried beans.