Chili Relleno Egg Casserole Recipe
To make the chile Relleno casserole into egg muffins shred the cheese and the used diced chiles instead of whole.
Chili relleno egg casserole recipe. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Lay the rest of the chile peppers on the cheese. Lay ½ of the prepared chile peppers in the baking dish.
Arrange the peppers on the bottom of a 9 x 13 baking dish. Assemble the chiles and cheese mix the egg and milk mixture and pour over the chiles cover. Combine the eggs milk flour and baking powder in a bowl and whisk them together until theyre blended.
In a medium mixing bowl add eggs and whisk until frothy. Don and I love Mexican food and he is especially partial to chili rellenos. Crack eggs in a mixing bowl add salt and pepper and whisk until combined.
A cheater version of the classic this Chili Relleno Casserole has l ayers of gooey cheese and peppers with puffy clouds of baked eggs on top. Gently pour the egg mixture over the peppers. Line the chiles next to each other on the pan and broil turning as needed until the chiles are well charred 4 to 5 minutes.
How to make Chile relleno casserole from scratch. Stir in cheese and pour mixture into tortilla crust. Shred all of the cheese and used diced chiles instead of whole.
Whisk milk egg whites eggs and salt in a medium bowl until combined. Place in prepared baking dish. Whisk till fluffy and light.