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Chile Relleno Casserole


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Chile Relleno Casserole 0 Picture


  • Three 7-oz cans whole green chiles---drain & remove seeds
  • 1 About 1 lb. grated monterrey jack cheese
  • 12-14 eggs (more or less)
  • 3/4 - to one cup half & half
  • 3/4 tsp. salt
  • 3/4 tsp. dry mustard
  • 1/2 tsp. white pepper
  • Some finely chopped red pepper & green onion
  • Small amt. grated sharp cheddar cheese



Step 1

Lightly grease a 9x13 pan. Line pan with half of the chiles (tear into strips) and half the cheese. Repeat. Sprinkle chopped pepper and onion on top

Wisk together eggs, half & half, salt, mustard and pepper. Pour over chiles & cheese. Top with grated cheddar and a sprinkle of paprika.

Bake at 350 until the middle no longer jiggles---about 35-45 min.

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