A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
1 3/4 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cans (7 ounce) whole green chilies, drained
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
salsa, for serving (optional)
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
- Get full recipe >> Chili Relleno Casserole @ Belly Full