Chili Relleno Casserole

GBP"S 101 Cozy Casseroles (submitted by: Georgia Mallory from Fullerton, CA)


7-oz can whole green chilies

16-oz pkg shredded Monterey Jack cheese, divided

16-oz pkg shredded cheddar cheese, divided

7-oz pkg chopped green chilies

salt and pepper to taste

6 eggs, beaten

13-oz can evaporated milk (I used 1 cup heavy cream to lower the carbs)

Optional: salsa and sour cream

Slit whole chilies and remove the seeds; rinse and dry. Lay whole chilies, skin-side down, in a lightly greased 13x9-inch baking dish; sprinkle with half of each cheese. Top with chopped chiles, remaining cheese, salt and pepper. In a bowl, combine eggs and milk; pour over top. Bake, uncovered at 350°F for 45 minutes. Serve with salsa or sour cream, if desired. Serves 8.