Chili Relleno Casserole With Meringue Topping Recipe

Name: Chili Relleno Casserole With Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (7 ounce) cans whole green chilies; 1 lb shredded monterey jack cheese; 2 roma tomatoes, finely diced or (14 ounce) cans petite diced tomatoes, drained; 1 teaspoon ground ancho chili pepper; 2 tablespoons honey or 2 tablespoons sugar; 6 eggs; 1/2 cup milk; 2/3 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cayenne pepper

Servings: persons

2 (7 ounce) cans whole green chilies
1 lb shredded monterey jack cheese
2 roma tomatoes, finely diced or (14 ounce) cans petite diced tomatoes, drained
1 teaspoon ground ancho chili pepper
2 tablespoons honey or 2 tablespoons sugar
6 eggs
1/2 cup milk
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cayenne pepper

1
Drain the diced tomatoes, then mix with the honey and ancho pepper.
2
Grease the sides of two 4 inch by 8 inch bread pans (I prefer glass ones), layer each with the tomato mixture, then 1/2 of the cheese. Layer the cheese with a double layer of green chilies, then the other half of the cheese. Microwave for 3 1/2 minutes. The cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top.
3
Mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. Bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top.
4
Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven.
5
Diced green chilies can be used, but I prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.

802

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 11 ingredients. The key ingredients include: 2 (7 ounce) cans whole green chilies, 1 lb shredded monterey jack cheese, 2 roma tomatoes, finely diced or (14 ounce) cans petite diced tomatoes, drained, 1 teaspoon ground ancho chili pepper, and more.

Yes, Chili Relleno Casserole With Meringue Topping 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 With Meringue Topping

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