TWO-CHEESE CHILES RELLENOS CASSEROLE

Two-Cheese Chiles Rellenos Casserole image

A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Previous Next

Ingredients

7 cans (4 ounces each) whole green chiles, drained
3/4 pound Monterey Jack cheese, cut into strips
1 cup shredded cheddar cheese
5 large eggs
1-1/4 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.