CHILE RELLENO CASSEROLE SHERRY BLIZZARD'S

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Chile Relleno Casserole Sherry Blizzard's image

My dear friend and former colleague Nancy gave me her recipe back in 1986 and I have making it ever since. It is a true crowd pleaser and so easy to make that I am almost embarrassed to publish it here. However, I have had so many requests for the recipe that I just have to share.

Provided by Sherry Blizzard @akflurry

Categories     Breakfast Casseroles

Number Of Ingredients 6

1 large whole green chile, canned (or 12 fresh roasted and peeled)
2 pound(s) cheddar or monterey jack cheese, shredded
3 cup(s) milk
4 - eggs, beaten
1 cup(s) bisquick
1 teaspoon(s) salt

Steps:

  • Lightly oil a 9x13 baking dish. (I like pyrex glass)
  • Lightly oil the bottom and sides of the pan. You will be building alternate layers of chile, cheese, chile, cheese and topping it with the wet ingredients.
  • In a bowl, beat eggs and milk. Add bisquick and salt. Pour over the top of the chile cheese layers.
  • Bake at 350 for 1 hour or until hot and bubbly and center is set.

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