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Chili Relleno Casserole

Source of Recipe

Lori/Syncope2 Moms Online


Recipe Introduction

I like to make a pan of these & then 'square' them off and stick into a flour tortilla. Makes a great on the go breakfast!

List of Ingredients

1 cup half and half -- or whole milk
2 eggs
1/3 cup flour
1/2 pound shredded co-Jack cheese -- *see note
1/2 pound cheddar cheese -- *see note

1 can whole chiles -- (1 lb 11 oz can) I used six 4 oz cans
8 ounces tomato sauce - used the yellow can of El Pato Hot Tomato Sauce



Recipe

Preheat oven to 350o. Blend half and half, eggs and flour, until incorporated. Pour mixture into a 9 x 13 baking pan. Split and seed chilis. Layer cheddar cheese, jack cheese and chilis over milk mixture, in order given. Pour tomato sauce over the top of the chilis, spreading evenly. Bake at 350 for 1 hour. Rest before cutting approximately 15 minutes. Reheats well...serves about 10.

NOTE: I used a blend -- and a 2-3 cup bag of preshredded cheese works just fine

Half & half OR whole milk work best, but skim milk is also okay.


NOTED 12/19/2010 - only used THREE (8 oz) cans of whole chiles because they were so big. Covered the 9X13 plus. Used 1 (8 oz) pkg shredded SHARP cheese and one (8 oz) bag KRAFT Mexican Style Shredded Cheese.