Chili Relleno Casserole Recipe

Name: Chili Relleno Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices firm white bread; butter; 2 c. sharp Cheddar cheese; 2 c. shredded Jack cheese; 1 (7 oz.) can Ortega chilies; 6 eggs; 2 c. milk; 2 tsp. paprika; 1 tsp. salt; 1/2 tsp. each: garlic powder, oregano, pepper and dry mustard

Servings: persons

6 slices firm white bread
butter
2 c. sharp Cheddar cheese
2 c. shredded Jack cheese
1 (7 oz.) can Ortega chilies
6 eggs
2 c. milk
2 tsp. paprika
1 tsp. salt
1/2 tsp. each: garlic powder, oregano, pepper and dry mustard

1
Trim crusts from white bread and spread one side of each slice with butter.
2
Arrange bread, buttered side down, in a baking dish. Sprinkle Cheddar cheese evenly over bread slices, then sprinkle Jack cheese over.
3
Distribute chilies over mixture.
4
These should be minced and seeds removed.
5
In a bowl, beat eggs, milk, paprika, salt, garlic powder, oregano, pepper and dry mustard.
6
Pour egg mixture over cheese.
7
Chill overnight or at least 4 hours.
8
Bake uncovered at 325u00b0 for 50 minutes until lightly browned.
9
Let stand 10 minutes before serving.
10
I sometimes lay strips of foil around the outer edges if they get too brown before the center.

1260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slices firm white bread, butter, 2 c. sharp Cheddar cheese, 2 c. shredded Jack cheese, and more.

Yes, Chili Relleno Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Relleno Casserole

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