• Melinda O'Malley Keckler

Cheesy Chili Relleno Casserole

Updated: Apr 12

Great for breakfast, fantastic for brunch. This cheesy casserole can be prepped the night before, then popped into the oven for about an hour before you eat. I have many breakfast recipes, this one is by far a family favorite.

The perfect start to brunch or breakfast. Serve with sliced avocado or a scoop of guacamole and sweet cherry tomatoes.

Cheesy Chili Relleno Casserole

By: Melinda Keckler, CrinkledCookbook.com

Preheat oven to 350° and grease a 13"x 9"pan - or spray with Pam

2, 7 oz cans diced green chiles, (or 4, 4 oz cans)

1 cup evaporated milk

3 egg whites

1 egg

1/3 cup flour

2 1/4 cups shredded Monterey Jack cheese

2 1/4 cups shredded Cheddar cheese

1, 8 oz can tomato sauce

Beat together evaporated milk, egg whites, egg and flour. Combine cheeses and set aside about 1/2 cup for topping. Spoon one can of green chili peppers in pan, then layer half the cheese on top. Pour about half the milk mixture over chilis and cheese. Repeat layers. Pour tomato sauce over the last layer and bake for 30 minutes. Sprinkle with reserved cheese and bake for about 20 minutes or until hot and bubbly and a knife inserted near the center comes out clean.

Serves about 6.

This is one of my favorite breakfast dishes. I've been making it for years! It's adapted from a recipe found in the Healthy Homestyle Cooking cookbook, 1994.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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