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Results 31 - 40 of 233 for chili relleno casserole
Remove crust from bread. Butter ... cheese. Scatter green chilis over cheeses. Beat eggs, add ... minutes. Let stand 10 minutes before cutting.
Preheat oven to 350°F; grease 9 x 13 pan. Cut chilies in half; lay out flat on bottom of pan. Cover chilies with half the tortillas, ...
In bottom of a medium buttered loaf pan or dish arrange 2 cans of whole green chilies cut into 2 inch squares. Cut 1/2 pound of sharp ...
Spray a 12 x 7 ... coating. Sprinkle with chili peppers and cheese. In medium ... inserted near center comes out clean. Top with salsa if desired.
Put chilies in bottom of 9 x 13 pan. Cover with cheese (cheddar) then rest of chilies and then Jack cheese. Beat egg whites and yolks ...
Grate Monterey Jack cheese. Combine with ricotta cheese. Slit chilies lengthwise on one side. Remove seeds and drain. Stuff chilies with ...
Trim crusts from 4 slices ... bread. Distribute green chili evenly over cheese. In bowl ... brown. Let stand 10 minutes before serving. Serves 6.
Grease sides and bottom of 9"x17" baking dish. Preheat oven to 350 degrees. Slit, wash, remove seeds and pat dry chilies. Line pan with ...
Preheat oven to 350 degrees. Lightly grease 9 x 13 glass baking dish. Blend first five ingredients. Arrange chilies from one can in ...
Brown beef and onions. Season ... 1 1/2 quart casserole. Layer chilies. Cover with ... Pour over cheese. Bake at 350 degrees for 35-40 minutes.
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