Chili relleno casserole1/2 stick margarine, 1 70z. can whole green chilis & 1 small can chopped chilis, l lb. cheddar grated chees, 3 eggs, 2 cups milk, 3/4 tsp. salt, 1 cup bisquick, small pieces of jack cheese
enough to put 1 inside each whole chilis
Melt butter in 13" x 9" pan, arrange whole chilis stuffed with jack cheese n bottom of pan, then add 3/4 of cheddar cheese on top of whole chilies , blend eggs, salt, chopped chilies, milk & bisquick & then pour over whole chilies & cheese in pan, sprinkle remaining cheddar cheese on top and place in preheated over at 350 degrees. bake 35-40 minutes (casserole will be golden brown on top) let set a few minutes before serving warm.
Green chili appetizerUse a 9 x 13 baking pan, 1 lb. of grated cheddar cheese, 3 eggs well beaten, 1/4-1/2 cup green chili mixture (I use "Green fudge" which is a mixture of chopped green chilis and little bit of jalapano & spices to "spice" it up). I use 1/4 cup in appetizer.
In baking pan sprayed with oil, spread 2 cups grated cheddar cheese. Add & mix green chili mixture with eggs and then pour over cheese in pan and then add remaining cheese about 2 cups to top. Bake at 350 degrees for 30 minutes. Cut in pieces and serve warm with tortilla chips.
If you have any trouble reading this please let me know. Thanks, Gloria.
I'll be adding them to our recipe tab. See you at the meeting next Tuesday!