he chiles aside for the chile relleno topping. Chop up the other
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
To Make the Easy Cornmeal Crust: Cut the butter
auce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional
allet until flat. Cut green chile peppers in half and remove
rrange 1 can of the chile peppers on the bottom of
Saute together the ground beef, onion and celery.
Place beef mixture in a crock-pot along with the tomato sauce, soup, chile, pepper and chili powder.
Add water (by rinsing the 3 cans) to the crock-pot.
Simmer all day on low.
Wash chiles and remove seeds.
Wrap chile strips around cheese strips.
Place side by side in a shallow 13 x 9-inch baking dish. Beat eggs with salt, then add milk and mix well.
Pour over stuffed chilies.
Bake for 50 to 60 minutes in a 350\u00b0 oven.
Do not overbake since it toughens the protein in both eggs and cheese.
Serves 6 to 8.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.
Beat Half& Half with eggs and flour til smooth.
Split open the chilies, rinse and remove seeds.
Wipe dry with paper towels.
Mix together the cheeses setting aside 1/2 cup cheese for the topping.
In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
Bake uncovered for 1 hour at 375 degrees.
Enjoy!
Use a big pan or electric skillet.
mix together eggs, milk, flour, salt and pepper.
place chilies in a deep dish pie plate, or any medium size casserole dish.
place cheese on top.
pour egg mixture over.
Bake in 350 degree oven for 40-45 minutes until light brown on top.
for a larger crowd, easy to double in the 9 x13 pan.
ish or pie plate for easy dipping and coating, (dredging).
Preheat oven to 350 degrees.
Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
Top with chiles.
Add remaining cheese.
Place flour in medium bowl.
Gradually add milk, stirring until smooth.
Add eggs, stir until well blended.
Pour mixture over Cheese.
Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
Brown hamburger meat with chopped garlic. When brown, add taco seasoning and water. Drain and set aside.
Spray 9x13 casserole dish with cooking spray.
Tear chile peppers open and line bottom of casserole. Layer all hamburger meat and 2/3 cheese on top of chiles.
Top with another layer of chiles and top with remaining cheese.
Combine eggs, flour and milk. Pour over chile mixture.
Cover with foil and bake at 325F for 45 minutes.
Remove foil and allow to rest for 10-15 minutes before serving.
slit 1 side of each chile lengthwise and remove seeds and
Butter a large rectangular baking dish.
Mix cottage cheese, crackers, eggs, onion, and parsley and put half into dish.
Top with layers of grated cheese and peppers, then cover with remaining cottage cheese mixture.
Bake uncovered for 1 hour at 350 degrees.
Preheat oven to 350 degrees.
Spray a 9X13 casserole dish with cooking spray.
Beat the eggs in a large bowl.
Salt and pepper to taste.
Whisk in the evaporated milk, chiles, hot sauce and chese.
Bake for 45 - 50 minutes until set and brown on the edges.
Let sit 10 minutes before serving.
Grate enough cheese needed; about 1 cup for each Chilechanga.
Pour between 1/4 and 1/2 inch oil in a skillet. Begin heating slowly over low heat.
Place a stack of tortillas on a plate, cover with plastic wrap and microwave for up to 30 seconds.
Microwave the chiles before using so they are warm, but not hot to the touch.
Remove one tortilla at a time to assemble. Evenly pile approximately 1/3 of the cheese lengthwise along the center of tortilla.
Stuff the pepper with 1/3 of the cheese, then place over the cheese on the ...
Mix cheeses together.
Layer cheeses and chiles in a 9-inch square pan.
Beat eggs until light and fluffy; add milk.
Slowly sprinkle in flour; mix well.
Pour mixture over cheese and chiles. Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes, then cut into small pieces.
Serve while hot.