Chili Rellenos Casserole

Chili Rellenos Casserole

Two confessions! I’ve never made a casserole before and never had one growing up. Also, I love chili rellenos. This turned out to be a quick and easy meal given that I have a kitchen curious toddler who scurries over at the sound of drawers opening and utensils clanking. This was a little spicy for our little guy, so I might not add the chipotle next time. The Greek yogurt was a great substitute for the sour cream.

Have fun with the cheeses you decide to use and get creative by stuffing some rellenos with chicken or pork.

Ingredients

  1. Whole Green Chilies – 12 or 15 oz can
  2. Havarti Cheese – 4 deli slices, cut or torn into strips to slip into each chili
  3. Flour – 1/2 c.
  4. Chili Powder – 1 tsp.
  5. Chipotle – 1/2 tsp.
  6. Smoked Paprika – 1 tsp.
  7. Eggs – 4 large
  8. Whole Milk – 1/2 c.
  9. Cheddar Cheese – 1/2 c. or more
  10. Salsa – 1/2 c.
  11. Greek Yogurt – 1/4 c.
  12. Green Onions – garnish (4 or more)
  13. Avocado – 1 large sliced

Directions

  1. Preheat oven to 350F & lightly coat baking dish with cooking spray.
  2. Drain and lay each chili flat on paper towels.
  3. Slip a piece of havarti into each chili. Don’t worry about filling it from top to bottom – it will spread when cooked.
  4. Combine and mix items 3 thru 6 before mixing in ingredients 7 & 8.
  5. Pour egg & flour mixture over chilis & layer the top with cheddar cheese.
  6. Bake for 35 minutes and top with 10 thru 13.

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