Post by Chris in NM on Aug 18, 2004 6:48:48 GMT -6
Chris’ Chili Rellenos Casserole
1 (27 oz oz.) cans whole, mild green chilis OR you may use fresh roasted ones 3 c. Jack cheese, thinly sliced (or Colby or Co-Jack) 1 c. milk 4 eggs 3 tbl. flour pepper to taste 3 c. cheddar cheese, grated or shredded OR Mexican shredded cheese 2 tbl. parsley or cilantro 1 to 1 1/2 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Stuff each chili with a slice of Jack cheese and place them in ungreased baking dish. (I would use Release foil to reduce cleanup!) Whisk together milk, eggs, flour and pepper to taste and pour over chilis. Spread browned ground beef over this mixture. Sprinkle cheese over the top, cover and bake 30 minutes. Remove covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. This makes a lot!
You may wish to omit the ground beef if you want a vegetarian dish.