Whip up this chili relleno casserole when you’re in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

• 2 (7 oz.) cans whole green
  chile peppers, drained
• 8 oz. Monterey Jack cheese, shredded
• 8 oz. Longhorn or Cheddar
  cheese, shredded
• 2 eggs, beaten
• 1 (5 oz.) can evaporated milk
• 2 tablespoons all purpose
  flour
• 1/2 cup milk
• 1 (8 oz.) can tomato sauce or enchilada sauce

Directions

1. Preheat oven to 350 degrees.
2. Spray an 8x8-inch or 9x13-inch baking dish with
   nonstick cooking spray.
3. Layer half of the chilies evenly on the bottom of the
   baking dish. Sprinkle half of the Jack and Cheddar
   cheese on top and cover with remaining chilies.
4. In a bowl, mix together the eggs, milk and flour. Pour
   over the top of chilies.
5. Bake for 25 minutes. Remove from the oven and pour
   the tomato sauce evenly over the top of casserole.
   Continue baking for another 15 minutes.
6. Sprinkle with remaining Jack and Cheddar cheese
   before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

• 3 cups Monterey Jack cheese, shredded
• 1 1/2 cups Cheddar cheese, shredded
• 2 (4 oz.) cans chopped green chilies, drained
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon all purpose flour

Directions

1. Preheat oven to 375 degrees.
2. In a greased 8-inch square baking dish, layer the Jack
   and Cheddar cheeses in the bottom of the dish.
3. In a bowl, beat the eggs, Add in the milk and flour. Pour
   over cheese.
4. Bake for 30 minutes, or until set. Cut into small
   squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn’t a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

• 5 (4 oz.) cans mild whole green chilies
• 8 oz. Cheddar cheese, cut lengthwise
• 4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise
• 1 1/2 (12 oz.) cans refrigerated biscuits
• 3 egg whites, separated
• 3 egg yolks
• 1 small onion, diced
• 1 1/2 tablespoon olive oil
• Chunky salsa

Directions

1. Preheat oven to 375 degrees.
2. Grease a casserole dish with 1/2 tablespoon of olive oil.
3. Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels.
   Insert cheese pieces into the green chilies.
4. Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place
   wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked.
5. Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top
   of each wrapped chili relleno.
6. In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese
   on top.
7. In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer.
   Bake another 15 minutes, or until golden brown.
8. Let stand for 10 minutes before serving.

Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com

Article Source: EzineArticles.com

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