Casserole Recipes » Breakfast Casserole » Chile Relleno Casserole

Chile Relleno Casserole

Diced whole green chilies arranged in bottom of large, shallow baking dish. Chilies layered with grated sharp cheddar cheese and grated Monterrey Jack cheese. Mixture of low-fat milk, eggs, Bisquick baking mix, coarse salt, chile powder, and hot sauce poured over layers of chilies and cheeses. Breakfast casserole is baked until eggs are set and top is golden brown. Individual servings garnished with diced bell pepper, sliced green onion, sliced black olives, chopped fresh cilantro, and sour cream.

Ingredients -

3 cups Low-Fat Milk
3 Large Eggs
1 cup Bisquick
1/4 teaspoon Salt
2 teaspoons Chile Powder
1 teaspoon Hot Sauce
4 cups Grated Sharp Cheddar Cheese
4 cups Grated Monterrey Jack Cheese
1 (29 ounces) can Whole Green Chilies, drained

Garnishes:
1/4 cup Diced Red Pepper or Green Bell Pepper
1/4 cup Sliced Green Onion
1 (4 ounces) can Sliced Black Olives
1/2 cup Chopped Fresh Cilantro
1 (8 ounces) container Sour Cream

Preparation:

1. Spray a 13 x 9 inch casserole baking dish with nonstick cooking spray.

2. Whisk together the milk, eggs, Bisquick, salt, chilei powder and hot sauce in a large bowl.

3. Set aside.

4. Cut the chilies in half and remove the seeds.

5. Drain and pat dry with clean paper towels.

6. Place half of the chilies in the bottom of the prepared dish.

7. Cover with half of the cheddar and Monterrey Jack cheese.

8. Repeat the layers.

9. Pour the milk mixture over the top.

10. Bake at 350 F for 50 to 60 minutes or until golden brown.

11. Let sit for 20 minutes before serving.

12. Garnish as desired with the toppings of your choice: bell pepper, green onion, olives, cilantro and sour cream.

Casserole Recipes