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Wednesday, June 8, 2011

Chili Rellano Casserole

"Muy caliente" is the way I like my food. This is definitely hot, but can be made to your own liking, by backing off some of the peppers that are added. This is super easy to make and is a good beginner recipe.




2 (8 oz) cans diced green chilis
1 (4 oz) can diced jalapenos
2-3 cups shredded cheddar cheese
1 lg onion, diced
8 eggs
1 can evaporated milk
1/4 cup flour
1 tsp baking powder
salt/pepper/cayenne pepper, (just use these spices as much as you would like them or as little)

Heat oven to 350.
Spray a 13 X 9 inch pan with Pam. Pour both cans of green chilis and the jalapenos into the pan. Spread out with a spatula. Place the diced onion on top and cover with the shredded cheese.
In a large bowl, combine the eggs, evaporated milk, flour, baking powder, salt, pepper and cayenne pepper. Mix thoroughly. Pour over the other ingredients in the pan. Bake at 350 for 50 minutes.

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