Mad Dog’s Chile Relleno Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Easy, chili relleno like you wished you could get in a Mexican restaurant. Depending on the pepper's it might have a little bite! Ingredients:
7 whole green poblano chiles (roasted, skinned and seeded) |
8 ounces shredded mexican blend cheese (jack, cheddar, asadero & queso quesadilla) |
6 eggs, slightly beaten |
3/4 cup milk |
1 tablespoon flour |
1 teaspoon baking powder |
1/2 teaspoon garlic salt |
4 ounces sharp cheddar cheese, shredded |
Directions:
1. In a greased 7 x 11 greased baking dish, layer sliced chili strips and cheese (cheese first).
2. Combine eggs, milk, flour, baking powder, and garlic salt and pour over chili & jack cheese. Top with cheddar cheese.
3. Bake at 350 for 30 minutes (until puffed and brown).
4. Serve with salsa, sour cream and guacamole.
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