Chiles Rellenos Casserole

Name: Chiles Rellenos Casserole
Ingredients: 6 large eggs; 1 cup reduced-fat milk (2%); 2 tablespoons all-purpose flour; 14 teaspoon sweet paprika; 14 teaspoon salt; 12 teaspoon fresh ground black pepper; 2 (5 3/4 ounce) cans whole green chilies, drained and thinly sliced; 1 medium red pepper, cut into 1/4-inch pieces; 4 ounces extra-sharp cheddar cheese, shredded; 12 cup packed fresh cilantro leaves, finely chopped

10 ingredients

7 steps

Ingredients

6 large eggs
1 cup reduced-fat milk (2%)
2 tablespoons all-purpose flour
14 teaspoon sweet paprika
14 teaspoon salt
12 teaspoon fresh ground black pepper
2 (5 3/4 ounce) cans whole green chilies, drained and thinly sliced
1 medium red pepper, cut into 1/4-inch pieces
4 ounces extra-sharp cheddar cheese, shredded
12 cup packed fresh cilantro leaves, finely chopped

Directions

1

Preheat oven to 350 degrees.
2

Grease shallow 2-quart ceramic or glass baking dish.
3

In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended.
4

Stir in chiles, red pepper, Cheddar cheese, and half of cilantro; pour into prepared dish.
5

Bake casserole 35 to 40 minutes or until puffed and golden brown and center still giggles slightly.
6

Cool casserole in dish on wire rack 10 minutes.
7

Garnish with remaining chopped cilantro and cut into squares or wedges to serve.