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Chili Relleno Casserole

This healthy recipe comes from NDSU Extension Service.

Ingredients

• 4 eggs

• 1½ cups milk

• 2 tablespoons all purpose flour

• 1 tablespoon ground cumin

• ¼ teaspoon salt, or to taste

• ½ teaspoon red pepper sauce, or to taste

• 3 7-ounce cans whole green chilies, split open

• 4 cups shredded Cheddar

• 4 cups shredded Monterey Jack

• fresh cilantro sprigs (optional)

Directions

• Beat eggs, milk, flour, cumin, salt and pepper in medium bowl to blend. Arrange chilies from 1
can in the bottom of a 13x9x2-inch baking dish that's been sprayed with vegetable oil. Make
sure to cover the bottom completely. Sprinkle with a third of each cheese over the chilies.
Repeat this step twice, creating two more chili-cheese layers. Pour egg mixture over chilies
and cheese. Cover and refrigerate for 30 minutes before baking. Bake in 350 F oven until
casserole is slightly puffed in the center and golden brown around the edges, about 45
minutes. Cool 20 minutes, cut into eight pieces and serve. Garnish with fresh cilantro, if
desired.

Makes 8 servings.

Per Serving: about 510 calories and 38 grams (g) of fat.

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