Chilies Rellenos Casserole
A breakfast favorite of mine. - Larry
Ingredients
- 1 3/4 cups half and half
- 4 eggs
- 4 4 oz. Cans whole green chilies (Ortega)
- 2 Tbsp. flour
- 8 oz. Grated Sharp Cheddar cheese
- 8 oz. Grated Monterey Jack cheese
- 1 8 oz. Can Mexican red chili sauce (El Patio)
- Optional: Guacamole at room temperature
Instructions
- Split chilies, rinse out seeds and drain.
- Beat half and half with eggs and flour until smooth.
- Mix cheeses, and reserve half for topping.
- Pam the pan. (sizes below)
- Put chilies in bottom of pan, top with cheese, egg mixture, Chile sauce, and the reserved cheese last.
- If too many chilies for a single layer, alternate.
- Bake at 375° F.
- Let cool 15 minutes.
- Pan sizes
- For 4: Use an 8x8 pan and cook about 30 minutes, or until set.
- For 6: Use an 8x8 pan,top with guacamole and add a side of black beans.
- I buy S&W Carribean style black beans and just heat as is in the micro.
- For 15: I doubled this recipe and used a 9 x 11 pan. Cooked about 40 minutes. With tortillas and beans.
- To prepare the day ahead:
- Rinse chilis as above
- Put chilies and grated cheese in the baking pan, and cover.
- Mix up egg mixture, but keep it in a separate container. Or simply grate the cheese, prepare the chilis and put them in a baggie for a head start.
- Refrigerate.
- In the morning, complete the assembly as above.