Chili Relleno Casserole
from the kitchen of Rona
Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl
in the blender until mixed
Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.
Layer chilis with 8 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.
Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl
in the blender until mixed
Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.
Layer chilis with 8 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.
My peppers all microwaved and cookerated.
Peppers have been chopped.
Batter all mixed.
All ready to put in the oven.
Ding ding ding ding... Done!
Yum, yum, yum!
This was a great breakfast for only 4 Weight Watchers Points Plus per serving.
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