Chili Relleno Casserole

What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeños (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeños out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving

Enjoy!!!