Chili Relleno Casserole Recipe

Chili Relleno Casserole Recipe


6 pcs of eggs (large)
1 lb of Colby cheese (Longhorn); grated
1 lb of cheese (Monterey Jack); grated
8 oz of whole chilies (green); split in half


Preheat oven, 350 deg Fahrenheit. Separate the egg yolks and whites. Beat the whites till stiff and beat the yolks till smooth. Slowly fold the yolks onto the whites and season with salt and pepper.

Butter a 13×9 inch baking dish. Combine the cheeses. Spread a little of the egg mix on the dish. Layer the chilies then sprinkle the cheeses Spread more of the egg mix above. Repeat the layers till done, but finish with the egg.

Bake inside the preheated oven for twenty-five mins or till browned. Serve hot with the salsa.

Chili Relleno Casserole Recipe

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