Chile Relleno Casserole
1 large can Ortega whole chiles, rinsed and drained
1/4 cup butter
3 cups sharp cheddar cheese, grated
3 cups Monterey Jack cheese, grated
3 eggs, beaten
2 cups milk
1 cup Bisquick® baking mix
pinch salt
1 teaspoon cumin(optional) {I use 1 T
}
***
Melt butter in bottom of 9"x13" casserole.
Split open green chiles and lay 1/2 of them in bottom of pan. Set aside.
Combine the cheeses, eggs, milk, salt, cumin (if desired) and Bisquick. We like to increase the Bisquick to 1-1/2 cups for a firmer casserole.
Put 1/2 of cheese mixture on top of chilies. Layer rest of the chilies on top of cheese. Top with remainder of cheese mixture.
Bake at 325 degrees for 45 minutes or until brown on top.
1 large can Ortega whole chiles, rinsed and drained
1/4 cup butter
3 cups sharp cheddar cheese, grated
3 cups Monterey Jack cheese, grated
3 eggs, beaten
2 cups milk
1 cup Bisquick® baking mix
pinch salt
1 teaspoon cumin(optional) {I use 1 T
***
Melt butter in bottom of 9"x13" casserole.
Split open green chiles and lay 1/2 of them in bottom of pan. Set aside.
Combine the cheeses, eggs, milk, salt, cumin (if desired) and Bisquick. We like to increase the Bisquick to 1-1/2 cups for a firmer casserole.
Put 1/2 of cheese mixture on top of chilies. Layer rest of the chilies on top of cheese. Top with remainder of cheese mixture.
Bake at 325 degrees for 45 minutes or until brown on top.
