Easy Chili Relleno Breakfast Casserole
Ingredients
- 2 to 3 small cans of chopped green chilies drained (heat level is your own choice)
- 1 Cup fresh shredded Monterey Jack cheese
- 1 Cup fresh shredded Cheddar cheese.
- 2 Cups skim or low-fat milk or you could use 1 cup whole milk and 1 cup water
- 1 Cup Bisquick or other similar baking mix
- 5 eggs med or large or you could replace egg whites for 1-2 of the eggs
- 1 Cup low fat cottage cheese
- 1-2 large poblano chili peppers
- Cilantro and salsa to accompany finished dish
Instructions
- Heat oven to 350º (always best to preheat the oven for about 20-30 min before cooking)
- Lightly butter or oil a 11 x 8 x 2” baking dish
- Sprinkle the shredded cheeses and chopped green chilies evenly into the baking dish.
- Mix well the milk, baking mix, eggs and cottage cheese in a bowl or blender.
- Pour this evenly over the cheese and chilis in the baking dish.
- Place in the oven for 30 minutes.
- While this is baking, cut the poblano (or large size hotter pepper, your choice) into about 6 lengthwise strips and de-seed it. Place in a hot sauté pan, preheated with a small amount of oil (~1 tsp) and scorch/blister for a few minutes, both sides. Press them down so they flattened out (see picture). * After the casserole has cooked for 25 minutes or so, gently place the roasted chili strips on top of the casserole and continue to cook for the remainder of time (another 25-30 minutes). The casserole should be firm on top but do not overcook. If it’s not browned enough on top, you can put it under the broiler for 2-3 minutes.
- Cut in squares and serve with fresh cilantro and salsa.
Notes
*You don’t have to put the poblano peppers on top, but it gives the casserole some character.