Chiles Rellenos Casserole

By Cindy_Wicker

Ingredients

• 6 large eggs
• 1 cup 2% reduced fat milk
• 2 tbsp. plain flour
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 2 cans (5.75 oz.) whole green chiles (drained and thinly sliced)
• 1 medium red pepper (cut into 1/4 inch pieces)
• 4 oz. extra sharp Cheddar cheese, shredded
• 1/2 cup packed fresh cilantro leaves (finely chopped)

Preparation

Step 1

Preheat oven to 350 degrees. Grease shallow 2 quart ceramic or glass baking dish. In a large bowl, wick eggs,milk, flour, paprika, salt and pepper until well blended. Stir in chiles, red pepper, Cheddar and half of cilantro. Pour into prepared dish. Bake casserole 35 - 40 minutes or until puffed and golden brown and center still jiggles slightly. Cool on wire rack for 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.