FavoriteRecipes - Saint Peter the Apostle, Pueblo, Colorado

Chili Rellenos Casserole

1 Tablespoon Butter

1 cup chopped onions

7-8 roasted and cleaned chili peppers

1 ½ cups shredded cheddar cheese

1 ½ cups shredded Monterey Jack cheese

11-14 eggs, beaten

1 cup sour cream

Ground red chili powder to taste

1 tsp crushed dried thyme

1 cup chopped tomato (chopped canned tomatoes can be used)

Heat oven to 350F.

Coat 9X13 glass baking dish with non-stick spray.

Melt butter in a large non-stick skillet, add onions and cook until translucent. Stir in peppers, thyme and ground chili powder and cook until heated through

Pour mixture into casserole dish and even out. Sprinkle both types of cheese over the onion mixture.

In a bowl beat the eggs with sour cream until well mixed. Pour over the cheese. This should fill the dish with room left for rising during cooking.

Eggs can be adjusted to accommodate your casserole dish.

Top the eggs with chopped tomatoes. Sprinkle evenly over the eggs.

Bake for 35-45 minutes or until a knife inserted in the center comes out clean.

Generously serves 6 as a main dish. Serves many more when used as a side dish.

Note:

1) There is no added salt in this recipe because of the abundance of cheese; make it once to see if you prefer salt added and adjust to your taste.

2) Canned chilies (1lb can) can be used in the event you don’t have fresh or frozen.

3) The chopped tomatoes are optional.

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with Coarse Salt and Dill