1 - 10 of 231 for chili relleno casserole
Beat half and ... 1 1/2 quart casserole dish. Pour tomato ... and sprinkle with reserved cheese. Bake at 325 degrees for 1 hour or until cooked in center.
Wash and deseed chilies and dry on paper towel. Butter 8 x 8 inch dish and layer chilies and cheese. Beat eggs slightly and add flour, salt and beat ...
Beat half and half with eggs and flour until smooth. Split open chilies, rinse out seeds. Mix cheese, reserve 1/2 cup cheese for topping. Make ...
Preheat oven to ... deep 1 1/2-quart casserole, make alternate ... and sprinkle with reserved cheese. Bake 1 1/4 hours or until cooked in center. Serves 4.
3 quart casserole. Split chilies ... pour over chilies. Sprinkle top with grated Cheddar cheese and bake uncovered at 350 degrees for 45 minutes. Serves 8.
Layer in 1 ... the Jack cheese, chili peppers and Cheddar ... eggs and milk together and pour over top of layers. Bake at 350 degrees for 1 hour. Serves 4.
Grease or spray ... minutes at 350 degrees. Serve with Spanish rice. Serves 4. SPANISH RICE: Prepare minute rice using green chili salsa in place of water.
Preheat oven to ... a 9 inch casserole dish. Layer half ... (Serving suggestion: Serve with a salad, refried beans, tortilla chips and a Mexican punch.)
Beat half and half, eggs, and flour until smooth. Grate and mix cheddar and Monterey Jack cheeses. Layer in greased 9 x 13 inch baking dish: 1) all ...
Spray a 12 ... coating. Sprinkle with chili peppers and cheese. ... until puffed and knife inserted near center comes out clean. Top with salsa if desired.
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