Chili Relleno Casserole

Recipe by Braxton Allred

Heat: 350°F
Time: 15 min + rise
Makes: Not recorded

This easy breakfast casserole recipe is a staple at my parents. Surprisingly light, and great when there are a lot of people to feed. You can put it together the night before and then bake it in the morning. Great with fresh fruit and nice bread/warm tortillas. Large can diced green chilis (or whole ones which you can dice) – about 3 1⁄2 cups

Ingredients

4 cups Colby jack or gouda cheese, shredded
1 cup regular milk
⅓ cup flour
6 beaten eggs
1 can evaporated milk
1 tsp. Salt
½ tsp. pepper
2 cups Pace Medium Salsa

Method

01
Spray a 9 x 13 casserole dish with Pam. Dump in chilis on the bottom. Spread evenly with grated cheese. In a medium bowl, whisk together flour and 1 cup milk. Add eggs, evaporated milk, salt and pepper. Stir till well-combined and pour over cheese layer evenly. Bake 350 for about 40 minutes. Remove from oven and add salsa. Spread to coat. Return to oven and bake another 15 minutes. Sides will be “puffed” and center slightly lower. Check the center of the casserole and make sure it is set decently. If not, give it 6-8 more minutes. Serve hot.