Chili Relleno Bake

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup buttermilk

  • 4

    Crystal Farms® Grade AA eggs

  • 1/3

    cup all-purpose flour

  • 1/4

    teaspoon garlic salt

  • 3-4

    drops hot pepper sauce

  • 2

    cups (8 ounces) Crystal Farms® Finely Shredded Mexican Style 3 Cheese Blend

  • 1

    cup (4 ounce) Crystal Farms® Finely Shredded Cheddar Cheese

  • 3

    (4 ounce) cans whole green chiles, well-drained

  • Salsa

Directions

1. Heat oven to 350° F. Grease 1 1/2-quart baking dish. Beat buttermilk, eggs, flour, salt, and hot pepper sauce until well blended; set aside. Toss cheeses together, reserving 1/2 cup for top of casserole. Tear chiles into wide strips. 2. In baking dish, layer chiles and cheeses. Pour egg mixture carefully over layers. Sprinkle with remaining 1/2 cup cheese. 3. Bake for 40-45 minutes or until set and knife inserted near center comes out clean. Serve hot with salsa.

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