Brown ground beef with onion and green peppers, crumbling ground beef with a fork.
Combine with chili beans and soup; bring to a boil and pour into an ovenproof dish.
Top with corn chips and cheese.
Bake at 400\u00b0 for approximately 10 minutes or until cheese is melted.
Preheat oven to 350\u00b0.
Oil bottom of square or small rectangle glass cake pan.
Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom.
Spread out Monterey Jack cheese over chilies, covering them completely.
Crack eggs into a bowl; add milk and whip until mixed.
Pour on top of cheese. Sprinkle Cheddar cheese on top.
Bake in oven until top is golden brown, approximately 20 minutes.
Garnish with picante sauce and sour cream.
Open cans of chilies and rinse off seeds.
Open chilies to be flat and put aside.
Grate cheese and put aside.
Beat egg whites until white and stiff.
Add 1/3 cup milk and beat into eggs. Sprinkle in flour and beat in.
Line 9 x 13-inch (or a little smaller) pan with chilies after taking out the seeds.
Put cheese on top.
Beat eggs, milk and salt.
Pour over cheese and chilies.
Bake at 325\u00b0 for 35 minutes. Pour over top the tomato sauce and bake 5 minutes more.
Split and clean seeds from chilies.
Cut cheese in small squares and roll in chilies.
Hold together with toothpicks.
Beat egg whites until stiff.
Fold in yolks and 6 tablespoons flour. Dip rellenos in flour and then in batter.
Brown in hot oil (remove toothpicks).
Heat salsa for topping.
Remove seeds from chili peppers.
Line an 8 x 11-inch glass baking pan with chilies.
Mix cheese and toss on top.
Beat eggs; add canned milk, salt and pepper.
Pour on top.
Bake 30 minutes at 350\u00b0, until a knife comes out clean.
Pour tomato sauce over chili and bake.
Mix with 1 teaspoon chili salsa.
Put back in oven until it bubbles.
Shred cheeses and combine; divide into thirds.
Clean chili peppers, removing any seeds or skin.
Spray 8 x 8-inch square Pyrex baking dish with Pam.
Layer cheeses and chilies in baking dish, starting with cheese and ending with cheese so you have three layers of cheese and two layers of chili peppers.
Brown beef and onion.
Drain; season.
Put 1 can chili in bottom of pan, then cheese, meat and rest of chili.
Beat rest of ingredients and pour over chili, meat and cheese.
Bake at 350\u00b0 for 45 minutes.
Serves 4 to 6.
Preheat oven to 350\u00b0.
Brown beef and onions.
Drain grease. Season with salt and pepper.
Place 1/2 green chili in 8 x 8-inch baking dish.
Sprinkle with 1/2 cheese.
Top with meat mixture. Add remaining chili and cheese.
Combine remaining ingredients in blender and beat until smooth.
Pour over chili mixture.
Bake 1 hour or until a knife inserted in center comes out clean.
Wash chili peppers well.
Then blanch
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
Place half the chili peppers in a 9 x 13-inch casserole dish. Top with cheeses and remaining peppers.
Blend eggs with evaporated milk in a bowl; pour over layers.
Bake in a 350\u00b0 oven for 50 to 60 minutes, or until lightly browned.
Serve with salsa.
Yields 6 servings.
Split chili peppers lengthwise and remove seeds
Mix the eggs and milk.
Mix the water and flour.
In an 8 x 8 x 2-inch pan, layer chili peppers, then cheese.
Repeat.
Combine the egg and flour mixtures and pour it over.
Bake at 350\u00b0 for 1/2 hour.
Pull out and top with thin layer of tomato sauce and rebake 5 to 10 minutes.
Spray a 3-quart rectangular baking dish with nonstick spray coating.
Sprinkle with chili peppers and Cheddar cheese; set aside.
Heat oil in large skillet.
Cut a seam down middle of each chili.
Stuff with cheese.
Whip egg whites until stiff, but not dry.
Fold in slightly beaten egg yolks.
Roll chilies in flour. Dip in egg mixture.
Fry to golden brown.
Serve with your favorite chili sauce.
ith their liquid, tomato sauce, chili powder, and cumin; stir to
Place bread, buttered side down, in 9 x 13-inch Pyrex; place chili peppers over bread.
Cover with cheese mix.
Beat eggs, milk and flour.
Dribble egg mix over bread, chili and cheese layers. Bake approximately 35 minutes at 350\u00b0.
Cool 10 minutes before cutting.
Saute celery, corn and garlic in oil in medium skillet 3 to 5 minutes.
Stir in chicken and cok 5 minutes; remove from heat and stir in cheese.
Season to taste with salt, pepper and chili seasoning.
Pour oil in electric deep fryer.
Preheat oven to 425\u00b0 for 25 minutes.
Meanwhile, drain green chili peppers.
Discard seeds and cut into 12 strips.
Cut cheese into 2 cubes.
Wrap a chili strip around each cheese cube and dredge each in flour; set aside.